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Cowboy Caviar

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Cowboy Caviar is a fresh, bold, and colorful bean salad that’s perfect as a dip, side dish, or taco topping. Packed with protein, fiber, and zesty Southwestern flavor, it’s an easy, no-cook recipe that’s naturally vegan and gluten-free.

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 can black-eyed peas, drained and rinsed
  • 1 cup corn (fresh, canned, or thawed from frozen)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 medium tomatoes, seeded and chopped
  • 1/2 red onion, finely chopped
  • 1 jalapeño, minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp lime juice (freshly squeezed)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper

Instructions

  1. In a large bowl, combine black beans, black-eyed peas, corn, bell peppers, tomatoes, red onion, jalapeño, and cilantro.
  2. In a small bowl or jar, whisk together lime juice, olive oil, red wine vinegar, garlic powder, salt, and pepper until well combined.
  3. Pour the dressing over the bean and vegetable mixture.
  4. Toss gently to ensure everything is evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Serve chilled or at room temperature with tortilla chips or as a topping for tacos, bowls, or salads.

Notes

For best flavor, chill for at least 30 minutes before serving.Add avocado just before serving to prevent browning.Use mango or pineapple for a fruity variation.Skip the olive oil for an oil-free version by increasing lime juice or vinegar.Store in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://cookibly.com/cowboy-caviar/