Mexican
No-Cook Cowboy Caviar Lunch Bowl
$3
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
225Calories
5gProtein
11.5gFat
28gCarbs
7gSugar
8.5gFiber
150mgSodium
0mgChol
1.5gSat Fat
480mgPotassium
30mgCalcium
0.5mgIron
0mcgVitamin B12
65mgVitamin C
Goes well with
Agua Fresca de Limón
local
Michelada
international
vegetarian
vegan
gluten-free
dairy-free
low-calorie
Instructions
1
Dice the avocado, cucumber, bell pepper, and red onion into small bite-sized pieces.
2
Slice the banana pepper thinly.
3
Combine the corn, avocado, cucumber, bell pepper, red onion, and banana pepper in a bowl.
4
Sprinkle with Tajín and Fuego seasoning (about 1/4 tsp each), plus a squeeze of lime juice if desired.
5
Toss gently to combine and serve immediately, or portion into containers for meal prep.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup1 cup corn kernels
- 11 whole, diced avocado
- 11 cup, diced cucumber
- 11 cup, diced bell pepper
- 1/41/4 cup, diced red onion
- 22 tbsp, sliced banana pepper
- 1/4 tsp1/4 tsp Tajín seasoning
- 1/4 tsp1/4 tsp Fuego hot sauce/seasoning
- 1 tbsp1 tbsp lime juice
- 1/8 tsp1/8 tsp salt
