Delish Cowboy Caviar Recipe
A vibrant, crowd-pleasing bean and corn salsa tossed in a zesty lime-cumin dressing. Scoop it with chips or spoon it over grilled chicken, tacos, or salads for fresh flavor in every bite.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 can black beans drained and rinsed; 15-ounce can
- 1 can black-eyed peas drained and rinsed; 15-ounce can
- 1 can sweet corn kernels drained; 15-ounce can
- 1 cup red bell pepper, diced
- 1 cup orange bell pepper, diced
- 1.5 cup Roma tomatoes, seeded and diced
- 0.75 cup red onion, finely chopped
- 0.25 cup jalapeño, seeded and minced add more for extra heat
- 0.5 cup fresh cilantro, chopped
- 1 cup avocado, diced just-ripe; fold in gently
- 0.33 cup extra-virgin olive oil
- 0.33 cup fresh lime juice
- 2 tablespoon apple cider vinegar
- 1 tablespoon honey or use agave for vegan
- 2 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt or to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Drain and rinse the black beans and black-eyed peas. Drain the corn. Pat everything dry with paper towels to remove excess moisture.
- Chop the bell peppers, tomatoes, red onion, jalapeño, cilantro, and avocado as directed.
- In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, garlic, cumin, chili powder, salt, and black pepper.
- In a large mixing bowl, combine beans, black-eyed peas, corn, bell peppers, tomatoes, red onion, jalapeño, and cilantro.
- Pour the dressing over the mixture and toss until evenly coated.
- Gently fold in the diced avocado just before serving to avoid mashing.
- Chill for 20 minutes to let flavors meld. Taste and adjust salt, pepper, or lime as needed. Serve with tortilla chips or spoon over tacos, grilled meats, or salads.
Notes
For best texture, add avocado just before serving. Leftovers keep 3 to 4 days in the refrigerator; stir and refresh with a squeeze of lime and a pinch of salt before serving. To make it spicier, keep some jalapeño seeds or add a pinch of cayenne.