Cowboy Caviar
Cowboy Caviar is a vibrant, no-cook Tex-Mex salad packed with fresh vegetables and beans, perfect as a dip or a side dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1 cup fresh or frozen corn kernels
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 2 medium tomatoes, diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, black-eyed peas, corn, red and green bell peppers, red onion, tomatoes, jalapeño, and cilantro.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, cumin, garlic powder, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently to coat everything evenly.
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Serve chilled or at room temperature as a dip with tortilla chips or as a side salad.
Notes
For extra zest, add a diced avocado right before serving or serve with warm tortillas for a fuller meal.