Description
Cowboy Caviar is one of those magical dishes that fits anywhere—game day, potlucks, picnics, or weeknight snacking. It’s fresh, vibrant, and loaded with texture from beans, crisp vegetables, and a zesty lime vinaigrette. Best of all, there’s no cooking involved—just chop, mix, and chill.
Ingredients
For the salad
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) sweet corn, drained
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 small red onion, finely diced
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1 jalapeño, seeded and minced (optional)
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½ cup fresh cilantro, chopped
For the dressing
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⅓ cup extra-virgin olive oil
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2 tbsp red wine vinegar (or apple cider vinegar)
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1 tbsp fresh lime juice
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1 tsp honey or maple syrup
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½ tsp garlic powder
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1 tsp chili powder
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Salt and black pepper, to taste
Instructions
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Combine the base:
In a large bowl, add black beans, corn, bell peppers, red onion, jalapeño, and cilantro. -
Make the dressing:
In a small bowl or jar, whisk (or shake) together olive oil, vinegar, lime juice, honey, garlic powder, chili powder, salt, and pepper. -
Toss it together:
Pour most of the dressing over the salad and gently toss until everything is well coated. Add more dressing if needed. -
Chill for flavor:
Cover and refrigerate for at least 30 minutes (1–2 hours is best) to let the flavors blend. -
Serve:
Stir once more and serve chilled with tortilla chips, or as a side dish.
Notes
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Drain well: Rinse and dry beans and corn thoroughly to avoid excess liquid.
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Adjust the heat: Leave jalapeño seeds in for spice, or skip it entirely for a mild version.
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Make it ahead: This dish tastes even better after sitting and keeps well for 3–4 days.
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Add avocado last: If using avocado, fold it in just before serving to keep it fresh.
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Use sturdy chips: Scoop-style tortilla chips work best.