American
No-Cook Cowboy Caviar Veggie Bowl
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
180Calories
3gProtein
9gFat
24gCarbs
5gSugar
6gFiber
160mgSodium
0mgChol
1.5gSat Fat
520mgPotassium
25mgCalcium
1mgIron
0mcgVitamin B12
35mgVitamin C
Goes well with
Fresh Limeade
local
Lone Star Beer
international
vegetarian
vegan
gluten-free
dairy-free
nut-free
low-calorie
Instructions
1
Dice the corn (if using fresh, cut kernels off the cob), avocado, cucumber, bell pepper, and red onion into small, even pieces.
2
Slice the banana peppers thinly for added crunch and heat.
3
Combine all the chopped vegetables in a large bowl.
4
Sprinkle with Tajín and the Fayro seasoning (about 1/4 tsp each), then toss gently to coat.
5
Add a squeeze of lime juice and a pinch of salt if desired, then toss again.
6
Serve immediately or portion into containers for meal prep, keeping avocado fresh by adding it last if storing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1/2 cup1/2 cup corn kernels
- 11 medium, diced avocado
- 11 medium, diced cucumber
- 11 medium, diced bell pepper
- 1/41/4 cup, diced red onion
- 11 tbsp, sliced banana pepper
- 1/4 tsp1/4 tsp Tajín seasoning
- 1/4 tsp1/4 tsp Fayro seasoning
- 1/2 tbsp1/2 tbsp lime juice
- 1/4 tsp1/4 tsp salt
