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Cowboy Caviar

A fresh and colorful Texas-inspired bean salad loaded with vegetables, avocado, and zesty lime dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cowboy Caviar
  • 1 can black beans drained and rinsed
  • 1 can black-eyed peas drained and rinsed
  • 1.5 cups sweet corn kernels
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 0.5 red onion finely diced
  • 1 jalapeño seeded and minced
  • 0.25 cup fresh cilantro chopped
Dressing
  • 0.25 cup olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • salt to taste
  • black pepper to taste

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting board

Method
 

  1. Drain and rinse the black beans and black-eyed peas thoroughly, then transfer them to a large mixing bowl.
  2. Add the sweet corn, cherry tomatoes, diced avocado, red bell pepper, green bell pepper, red onion, jalapeño, and cilantro to the bowl.
  3. In a separate small bowl, whisk together the olive oil, lime juice, red wine vinegar, honey, garlic powder, cumin, chili powder, salt, and black pepper.
  4. Pour the dressing over the bean and vegetable mixture.
  5. Gently toss everything together until evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving.
  7. Serve chilled with tortilla chips or as a salad side dish.

Notes

For best results, add avocado just before serving to keep it fresh and vibrant.