Ingredients
Scale
For the Salad:
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1½ cups sweet corn (fresh, frozen and thawed, or canned and drained)
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 orange bell pepper, finely diced (or substitute with green)
- ½ red onion, finely diced
- 1-2 jalapeño peppers, seeded and minced
- 1 pint cherry tomatoes, quartered (about 2 cups)
- ½ cup fresh cilantro, chopped
- 1 large avocado, diced (add just before serving)
For the Cilantro-Lime Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lime juice (about 2-3 limes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or agave nectar for vegan)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon ground cumin
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
For Serving:
- Tortilla chips
- Lime wedges
- Extra cilantro for garnish
Instructions
- Prepare Your Beans and Vegetables: Open your cans of black beans and black-eyed peas, then rinse them thoroughly under cold water in a colander until the water runs clear. This removes excess sodium and the slightly metallic taste from canned beans. Drain completely and shake off excess water. Transfer to a large mixing bowl. If using frozen corn, make sure it’s completely thawed and patted dry. Add corn to the bowl with beans.
- Dice the Vegetables: On a large cutting board, finely dice your bell peppers into uniform ¼-inch pieces – this size ensures every bite has a perfect mix of flavors and textures. Dice the red onion into similar-sized pieces. For the jalapeños, slice them in half lengthwise, scrape out the seeds and white membranes with a spoon (this is where most of the heat lives), then mince finely. Quarter your cherry tomatoes. Add all diced vegetables to the mixing bowl.
- Chop Fresh Herbs: Wash and thoroughly dry your cilantro (wet herbs won’t hold the dressing as well). Remove the leaves from the stems and give them a rough chop. You want pieces that are visible but not too large. Add to the bowl.
- Make the Zesty Dressing: In a small bowl or mason jar, combine olive oil, fresh lime juice, apple cider vinegar, honey, minced garlic, cumin, salt, black pepper, and smoked paprika if using. Whisk vigorously for about 30 seconds until the dressing is emulsified and slightly thickened (or shake in the jar with the lid on for 20 seconds). The color should be consistent and no oil should be separated on top. Taste and adjust seasonings – you want a bright, tangy flavor with a hint of sweetness.
- Combine Everything Together: Pour the cilantro-lime dressing over the bean and vegetable mixture. Using a large rubber spatula, gently fold everything together using a scooping motion from the bottom of the bowl up and over. Be gentle to avoid mashing the beans or breaking up the tomatoes. Continue folding until everything is evenly coated with dressing and you see the beautiful colors distributed throughout.
- Marinate for Best Flavor: This step is technically optional but makes a HUGE difference in flavor! Cover your bowl with plastic wrap or transfer the Cowboy Caviar to an airtight container. Refrigerate for at least 1-2 hours, or preferably overnight. This allows the flavors to meld together and the vegetables to absorb the zesty dressing. Give it a good stir before serving.
- Add Avocado and Serve: Just before serving (no more than 30 minutes prior), dice your avocado and gently fold it in. Avocado browns quickly, so timing matters here. Transfer your gorgeous Cowboy Caviar to a serving bowl, garnish with extra cilantro and lime wedges, and serve with your favorite tortilla chips. Watch it disappear!
Notes
- Make It Ahead: This recipe is ideal for meal prep! The salad (without avocado) can be made up to 3 days in advance. The flavors actually improve as they marinate.
- Drainage is Key: Make sure to drain and dry your beans and corn thoroughly. Excess moisture will dilute your dressing and make the salad watery.
- Customizing Heat: Start with 1 jalapeño with seeds removed for mild heat. Taste the dressing and add more jalapeño or hot sauce if desired.
- Serving Suggestions: Beyond chips, try this as a topping for grilled chicken, fish tacos, burrito bowls, or even mixed into quinoa for a complete meal.
- Vegan Option: Use agave nectar instead of honey in the dressing.
- Scooping Tip: Use Scoops-style tortilla chips (the ones shaped like little cups) for the perfect vessel that holds plenty of caviar in each bite!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook, Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: ¾ cup (without chips)
- Calories: 185
- Sugar: 4g
- Sodium: 215mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 0mg