Texas Caviar - MI Coop Kitchen

Ingredients

• 2 (15-ounce) cans black beans
• 16 ounces white sweet corn
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 2 celery stalks, diced
• 1 cup diced red onion
• 1 avocado, diced
• 2 tablespoons minced fresh cilantro (optional)
• 1/2 cup avocado oil
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• Drain and rinse beans and corn, then add to large bowl with lid.
• Add peppers, celery, onion, avocado and cilantro to bowl.
• In a saucepan, bring the oil, apple cider vinegar, sugar, salt and pepper to a boil for 1 to 2 minutes, stirring constantly. Remove from burner and let cool.
• Once oil/vinegar mixture is cool, poor over ingredients in bowl and mix well.
• Place covered bowl in fridge for 12-24hrs.
• Enjoy with chips, add to a salad and/or chicken.
• Snacks