Cowboy Caviar

The most refreshing summer salad, and such an easy recipe with basically no cooking! It’s basically like chips and dip, but filled with fiber from the beans and veggies and protein from the added shrimp. And the best part…it only gets better as it sits in the fridge and marinates in the dressing. 

• 3-4 tomatoes depending on size

• 2 bell peppers 

• 2 avocado

• 3 green onion stalks 

• ½ red onion

• ½ cup frozen corn

• 1 can cannellini beans

• 1 can black beans 

• 1 lb cooked and peeled shrimp 

Dressing:

• ⅓ cup olive oil,

• Juice of 2 fresh limes, squeezed 

• 2 Tbsp red wine vinegar 

• ½ tsp salt 

• ½ tsp pepper 

• ½ tsp garlic powder 

To eat:

• Tortilla Chips 

1. If frozen, thaw shrimp by adding the sealed package to a bowl of warm water to sit. 

2. Dice all vegetables into small chunks and combine in a large bowl. 

3. Drain and rinse beans and add to the bowl. Once thawed, add cooked shrimp, as well.

4. Combine dressing ingredients in a measuring cup and then pour over the bowl. 

5. Stir to combine thoroughly. 

6. You can divide salad into 4-6 meal prep containers or store the entire bowl in the fridge and dish out portions when the time comes. 

7. Cowboy caviar can be stored sealed or covered with Saran Wrap in the fridge for up to 5 days. 

8. Eat with tortilla chips!