Cowboy Caviar for One
By :Lisa Childs
texas caviar, instant pot salad recipes
From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021.

As Cowboy Caviar is one of the most popular summertime recipes on my website, I knew a scaled-down version of it would be welcome! Cowboy Caviar, Texas Caviar, Corn and Black Bean Salsa or Salad—whatever you call it, this perfectly portioned favorite will be calling your name all summer long!
texas caviar, instant pot salad recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Cook Time 13 minutes
Passive Time 3 hours refrigerated after cooking
Servings
1 serving
Ingredients
  • 1 cup Water
  • 1 medium ear corn husked
  • 2 tbsp chopped cilantro
  • 2 tbsp lime juice
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 3/4 cup drained and rinsed canned black beans
  • 2 tbsp chopped green onion
  • 1/4 cup diced red bell pepper
  • 1/2 cup Diced avocado
Cook Time 13 minutes
Passive Time 3 hours refrigerated after cooking
Servings
1 serving
Ingredients
  • 1 cup Water
  • 1 medium ear corn husked
  • 2 tbsp chopped cilantro
  • 2 tbsp lime juice
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 3/4 cup drained and rinsed canned black beans
  • 2 tbsp chopped green onion
  • 1/4 cup diced red bell pepper
  • 1/2 cup Diced avocado
texas caviar, instant pot salad recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Pour water into Instant Pot® and add the trivet. Place corn on trivet.
  2. Close the lid; turn the knob to Sealing.
  3. Press Manual or Pressure Cook button and adjust time to 3 minutes.
  4. When the timer beeps, immediately turn the knob from Sealing to Venting, then remove the lid and carefully transfer corn to an ice bath.
  5. In a medium bowl, combine cilantro, lime juice, lemon juice, oil, vinegar, salt, and black pepper. Add beans, green onion, and bell pepper, and stir.
  6. Cut corn kernels off the cob and gently stir into bean mixture. Fold in avocado, transfer to a serving bowl and refrigerate at least 3 hours before serving.
Recipe Notes

Per serving
CALORIES: 722
FAT: 45g
PROTEIN: 17g
SODIUM: 1,016mg
FIBER: 24g
CARBOHYDRATES: 67g
SUGAR: 10g