Description
Cowboy Caviar is a fresh and colorful bean and avocado salad bowl made with black beans, black-eyed peas, sweet corn, tomatoes, and a zesty lime dressing. This vibrant, protein-packed dish is perfect as a dip, side, or light meal.
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 1/2 cups sweet corn (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder (optional)
Instructions
- In a large mixing bowl, combine black beans, black-eyed peas, corn, cherry tomatoes, red onion, and red bell pepper.
- In a small bowl, whisk together olive oil, lime juice, red wine vinegar, honey, salt, pepper, and chili powder until well combined.
- Pour the dressing over the bean mixture and toss gently to coat.
- Fold in diced avocado and chopped cilantro carefully to avoid mashing the avocado.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled as a salad, dip with tortilla chips, or spooned over grilled meats.
Notes
- Add jalapeño for extra heat.
- For best freshness, add avocado just before serving.
- Store leftovers in an airtight container for up to 2 days.
- This dish can be made a few hours in advance without the avocado.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American