Cowboy Caviar Salad (Printer-friendly)

A vibrant mix of beans, corn, and peppers dressed with a tangy lime vinaigrette.

# 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

# Directions:

01 - In a large bowl, mix black beans, corn, red and green bell peppers, red onion, optional tomato, optional jalapeño, and cilantro.
02 - In a small bowl or jar, whisk olive oil, lime juice, apple cider vinegar, optional honey/agave, cumin, chili powder, salt, and black pepper until emulsified.
03 - Pour the vinaigrette over the mixed ingredients and toss gently to evenly coat.
04 - Allow the salad to sit for at least 10 minutes to let the flavors blend together.
05 - Serve chilled or at room temperature as a salad, dip with tortilla chips, or taco topping.

# Expert Advice:

01 -
  • Comes together in under 20 minutes with zero cooking, just chopping and mixing.
  • Gets better as it sits, so you can actually make it ahead without stress.
  • Works as a side dish, a dip, a taco topping, or lunch straight from the bowl.
  • Costs almost nothing to make but looks like you put real thought into dinner.
02 -
  • Drain your beans and corn thoroughly, or the salad becomes soupy and loses its personality.
  • If you're making this more than an hour ahead, add the tomato and avocado right before serving so they don't get sad and brown.
03 -
  • If you're bringing this somewhere, pack the tomato separately and add it right before serving so you don't end up with pink salad by the time anyone eats it.
  • Taste the dressing before you pour it over everything—lime juice varies wildly, and you might need more or less depending on how juicy your limes are.
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