PREP THE VEGETABLES

• For a quick pickled red onion vibe (I LOVE this trick and do this for all my salads) finely dice the red onion and transfer to a bowl. Drizzle a little oil and vinegar over the onion and allow it to marinate while you prep the rest of the ingredients.
• Dice the roma tomatoes and the bell pepper.
• For a spicy salsa, leave the seeds and insides in tact when dicing the jalapeños, for a milder dip, use a spoon to scoop out the insides before chopping.
• Drain and rinse beans and lentils. Drain corn if using canned or defrost/steam if using frozen. Fresh corn is amazing as well so feel free to use it!
• In a large bowl, combine prepped beans/lentils, vegetables, and cilantro.
• Squeeze juice from limes and whisk together in a small bowl with olive oil, vinegar, cumin, and salt. Pour over veggie mixture and mix well.
• Give it a taste (dig in with a spoon or a tortilla chip) and adjust spices and oil/vinegar/cilantro to taste. Add more of your favorites for a totally custom cowboy caviar that rocks your socks! I like adding a little extra lime at the end.
• For advance party prep, cover and chill overnight in the refrigerator. Depending on preference, this salsa can be enjoyed at room temp or chilled for 30-60 minutes for a cold salsa. As it sits the flavors meld and mingle – love it so!
• Serve with crunchy tortilla chips as a tasty dip or serve on top of your favorite protein, tacos, salads, burrito bowls, etc… It's fantastic every which way!