Cowboy Caviar Salad (Print)

A colorful blend of black beans, corn, and peppers dressed with a zesty lime vinaigrette for a vibrant dish.

# Ingredients:

→ Beans and Vegetables

01 - 1 can (15 oz) black beans, rinsed and drained
02 - 1 can (15 oz) sweet corn, drained or 1.5 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, sweet corn, diced bell peppers, red onion, tomato if using, jalapeño if using, and chopped cilantro.
02 - In a small bowl or jar, whisk olive oil, fresh lime juice, apple cider vinegar, honey or agave if using, cumin, chili powder, salt, and black pepper until well blended.
03 - Pour the vinaigrette over the mixed ingredients and toss gently to ensure even coating.
04 - Allow the mixture to rest for at least 10 minutes to enhance flavor integration.
05 - Serve chilled or at room temperature as a side salad, dip with tortilla chips, or taco topping.

# Expert Tips:

01 -
  • It comes together in 20 minutes flat, no cooking required, which means you can make it while still in regular clothes.
  • The combination of textures and that bright lime dressing tastes expensive even though it costs almost nothing.
  • It actually gets better as it sits, so you can prep it hours ahead and feel like you planned perfectly.
  • Works as a salad, a dip, a taco topping, or a side—it's endlessly flexible.
02 -
  • If you let it sit overnight, the corn and peppers will soften slightly and the whole thing will taste more cohesive, but the acid from the lime juice eventually turns the peppers a bit muddy-looking—this doesn't affect taste, but visually it's best eaten within a day.
  • Adding avocado or cucumber right before serving keeps them from getting soggy, but adding them an hour ahead means they absorb dressing and become part of the whole rather than staying separate.
03 -
  • Make the dressing first and let it sit for 5 minutes so the spices fully bloom and taste more integrated than just sprinkled on.
  • If you're serving this as a dip, let it sit longer before serving so everything melds—the longer rest time means better flavor transfer and a less separated, more cohesive taste experience.
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