There are  few names for this recipe floating around on Pinterest.  Black beans, avocado, corn and sweet peppers with cilantro-lime vinaigrette; descriptive, but terribly wordy, isn’t it? Cowboy Caviar is my personal favorite.  I usually skip all recipes that begin with the words “cilantro-lime”.  It’s over-used.  It’s not my favorite flavor hot.  It makes me crave the beach and margaritas, which rarely follows dinner with 2 small children and a husband who has been working all day.  And there’s that small problem of us living, um, a bajillion miles from the beach.  But cilantro-lime in a cold main dish…hmm…yes.  Those flavors SHOULD BE COLD.

When I saw a picture of this meal, I couldn’t get away from it’s beauty.  Chopped and assembled, my dinner mirrored the picture perfectly.  I wondered if the flavors would be simple, but they were actually a nice contrast to the many textures.  The salt from the nachos along with sour cream was just awesome.  And my personal favorite attribute of any recipe: I could make it ahead and toss in the avocados right before serving.  In fact, it’s better if it sits in the fridge for a few hours. We played in the pool, came inside, and dinner was ready in the time it took me to cut up 2 pieces of fruit.  Double awesome.

A link to Cowboy Caviar.  We’ll be eating this meal again this summer.