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Cowboy Caviar

A fresh, colorful bean and vegetable salad with a zesty lime dressing, perfect as a dip or side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 can black beans drained and rinsed
  • 1 can black-eyed peas drained and rinsed
  • 1 cup sweet corn
  • 1 cup cherry tomatoes diced
  • 0.5 cup red bell pepper diced
  • 0.5 cup green bell pepper diced
  • 0.25 cup red onion finely chopped
  • 2 avocados diced
  • 0.25 cup fresh cilantro chopped
Dressing
  • 0.25 cup olive oil
  • 3 tbsp lime juice fresh
  • 1 tbsp red wine vinegar
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp ground cumin

Equipment

  • Mixing bowls
  • Cutting board
  • Chef’s knife
  • Whisk

Method
 

  1. Combine black beans, black-eyed peas, and corn in a large bowl.
  2. Add tomatoes, bell peppers, and red onion. Stir gently.
  3. Whisk olive oil, lime juice, vinegar, garlic, salt, pepper, and cumin in a small bowl.
  4. Pour dressing over salad and toss to coat evenly.
  5. Fold in cilantro and avocado just before serving.

Notes

For best flavor, chill for 15–30 minutes before serving. Add avocado last to prevent browning.