Cowboy Caviar Salad (Printable)

Black beans, corn, peppers and lime vinaigrette combine for a fresh and vibrant side or light lunch option.

# What You'll Need:

→ Beans and Vegetables

01 - 1 can (15 oz) black beans, rinsed and drained
02 - 1 can (15 oz) sweet corn, drained or 1 1/2 cups thawed frozen corn
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 small red onion, finely diced
06 - 1 medium tomato, diced (optional)
07 - 1 jalapeño, seeded and finely chopped (optional)
08 - 1/4 cup fresh cilantro, chopped

→ Lime Vinaigrette

09 - 1/4 cup extra virgin olive oil
10 - 3 tablespoons fresh lime juice (about 2 limes)
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon honey or agave syrup (optional)
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# How To Make It:

01 - In a large mixing bowl, combine the black beans, corn, diced bell peppers, red onion, tomato if using, jalapeño if using, and chopped cilantro.
02 - In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, honey or agave if using, ground cumin, chili powder, salt, and black pepper until emulsified.
03 - Pour the vinaigrette over the bean and vegetable mixture and toss gently to coat evenly.
04 - Let the salad rest for at least 10 minutes to combine flavors before serving.
05 - Serve chilled or at room temperature as a salad, a dip with tortilla chips, or as a taco topping.

# Expert Advice:

01 -
  • It actually tastes better the next day when all those lime and cumin flavors really settle in
  • The whole thing costs less than ten dollars but looks like something from a fancy caterer
02 -
  • I once skipped the resting time and served it immediately and the flavors just did not pop the same way
  • Adding avocado at the last minute instead of letting it marinate keeps it from turning brown and mushy
03 -
  • Use the back of a spoon to gently mash a small portion of the black beans against the bowl before mixing everything in
  • Letting the onions marinate in the dressing for five minutes before adding the other vegetables tames their sharpness
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