Cowboy Caviar with Maca

Ingredients

• 1 can (15 ounces) black beans, drained
• 1 can (15 ounces) navy beans or other small white beans, drained
• 1 bag (12 ounces) frozen sweet corn
• 5 Roma tomatoes, seeds and pulp removed, chopped
• 1 green bell pepper, seeds removed and chopped
• 1 red, orange, or yellow bell pepper, seeds removed and chopped
• 1 jalapeño pepper, seeds removed and chopped
• 1 red onion, chopped
• 1 avocado, chopped, optional
• Maca powder, your usual amount per individual serving

Dressing

• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons lime juice
• 1 tablespoon jalapeño hot sauce, optional
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

1. Combine the black beans, navy beans, corn, tomatoes, bell peppers, jalapeño, red onion, and avocado if using in a large bowl.
2. In a separate small bowl, combine the olive oil, red wine vinegar, lime juice, jalapeño hot sauce if using, sugar, salt, black pepper, and garlic powder.
3. Pour the dressing over the Cowboy Caviar ingredients and toss or stir until thoroughly combined.
4. Store the prepared Cowboy Caviar in the refrigerator.
5. When ready to eat, spoon your desired amount into an individual bowl and stir in your usual serving of Maca powder until well combined with the dressing and tomato juices.