when i posted my sweet potato with cowboy caviar lunch in what i ate wednesday a month ago, i received quite a few requests for the recipe. i fully intended to whip it up and post it quickly, but life happened and i made it twice, only to forgot to take photos or have it be too dark out for photos.
i finally had the chance to make it during the day and take some photos with decent light this weekend, so here is the recipe. better late than never, right?
prep time: 10 minutes
keywords: appetizer side snack vegetarian avocado beans
ingredients (4 cups)
- 1 can sweet corn with red & green bell peppers (i used green giant’s mexicorn), rinsed and drained
- 1 can rotel original (hot would be better, but i couldn’t find any), drained
- 1 can black beans, rinsed and drained
- 1/3 cup diced red onion
- 2 avocados, diced
- 1 cup shredded cheddar cheese
- 1 cup greek yogurt (i used 2% chobani)
mix all ingredients together in a large bowl.
the flavor is best if it is refrigerated overnight.
it doesn’t get much easier than that, does it?!
i’ve made this three times in the past 3 or 4 weeks. brad likes eating it with his lunch and it’s a great snack!
the original recipe (my mom printed it out, but i couldn’t find an original source for the exact recipe she had) called for mayonnaise and sour cream instead of the greek yogurt, but i swapped that out and cut down on the amount of cheese to make it a bit healthier! it reminds me of a creamier and spicier version of my triple bean salad recipe.
it’s still a pretty calorie-dense dish with the beans, avocados, and cheese, but it’s better than the original!
so hurry up and make this. i guarantee you won’t regret it!Pin It