Amazing COWBOY CAVIAR: corn, bean, avocado salad

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This Amazing Cowboy Caviar has been a favorite of mine for a long time and I’m excited to share the simple recipe with you! It is packed with fresh flavors that hit all the marks; savory, sweet, tangy, salty. Serve it up with some tortilla chips or eat it with a spoon, either way, you won’t want to stop.

Ingredients for COWBOY CAVIAR:

• 1 pound Roma tomatoes, diced (about 4 tomatoes)
• 1/2 red onion, diced
• 1 red bell pepper, seeded and diced
• 1/2 cup cilantro, chopped
• 1 can black beans, drained and rinsed
• 1 can whole kernel corn, drained
• 1 can black-eyed peas, drained and rinsed

For the dressing:

• juice of one lime
• 1/3 cup olive oil
• 1/3 cup red white vinegar
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 Tbsp. granulated sugar

LET’S WHIP SOME UP:

In a bowl combine the tomato, onion, and bell pepper.

Add the rinsed corn and beans, and the chopped cilantro.

TO MAKE THE DRESSING:

Add the olive oil, lime juice, cumin, and vinegar to a small bowl.

Then add the chili powder, garlic powder, and salt.

Next, add the sugar and stir the sauce all together, then pour it over the salad. The sugar is optional, but it balances out all the acids in this recipe.

TIME TO CHILL:

Go ahead and grab a chip, or a spoon and give it a taste! The flavors will really meld together if you cover and refrigerate it for a couple of hours. Just before serving, add the diced avocado. The avocado will brown so you don’t want to cut it and add it until ready to serve.

DIVE IN!

We like to serve Cowboy Caviar with tortilla chips, but it is also great on its own or served over grilled chicken. How will you eat it?

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COWBOY CAVIAR

Corn, black beans, blackeye peas, onion, tomato, bell pepper, cilantro all in a sweet and savory dressing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Appetizer, Salad

Cuisine American

Ingredients

  

• 1 pound Roma tomatoes diced (about 4 tomatoes)
• 1/2 red onion diced
• 1 red bell pepper seeded and diced
• 1/2 cup cilantro chopped
• 1 can black beans drained and rinsed
• 1 can whole kernel corn drained
• 1 can black-eyed peas drained and rinsed
• 1 avocado diced (add just before serving)

DRESSING:

• 1 lime juiced
• 1/3 cup olive oil
• 1/3 cup red white vinegar
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 Tbsp. granulated sugar

Instructions

 

• Add tomato, onion, bell pepper, cilantro, corn, black beans, and blackeye peas to a bowl and toss together.
• In a separate small bowl, add the oil, vinegar, seasonings, and lime juice and stir together. Pour the dressing over the salad.
• Cover and refrigerate until ready to serve.
• When ready to serve, add the diced avocado and toss together.
• Serve with tortilla chips, on its own, or try over grilled chicken.
• Best when eaten the same day, but can be refrigerated for up to 4 days.

Keyword beans, corn, fluff salad, fresh salsa