Cowboy Caviar

Cowboy Caviar

Fresh and zippy. Before the feeling of summer is completely gone, here is a super healthy, simple and delicious recipe. Takes letter time to prepare and don’t skip the lemon juice! It makes this dish.  I found this a year ago and never made it last summer. Dug it up (thanks to What’s Gaby Cooking, Simple Sassy Gourmet…….great site where I found this from) and don’t miss out. You can make this even healthier if you don’t cook the bell peppers with the onion and corn. That raw movement is pretty good stuff.

Here’s all you do:

Cowboy Caviar


2 cups fresh corn, cut off the cob (I used 3 cobs)
1 red bell pepper, chopped
1 zucchini, chopped
1/2 red onion, sliced
1 avocado, cut into small pieces
1 lemon, juiced (generally about 1/2 cup)
1/4 cup fresh cilantro, plus 1 tbsp extra
3 tbsp olive oil
salt and pepper to taste


Heat a large skillet over medium heat. Add the corn, bell pepper, and zucchini and saute for about 4-5 minutes until the vegetables are just cooked. Remove from pan and set aside. In a large bowl combine the sauteed vegetables, red onion, and avocado and gently mix. In a small food processor combine the lemon, cilantro and olive oil. Process for about 20 seconds until the cilantro is just cut down into smaller pieces. Drizzle this dressing over the vegetables and season with salt and pepper as needed. Sprinkle the last tbsp of fresh cilantro over the top and serve.

If you are short on time, I just mix the dressing right on top of the corn and blend there. Works like a charm and less clean up!

OK, Get along little doggies!!

Bon Appétit!