Cowboy Caviar Bean Salad (Printable Version)

Colorful bean and veggie medley with tangy lime dressing. Great for dipping, sides, or taco toppings.

# What You'll Need:

→ Beans & Legumes

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 can (15 oz) black-eyed peas, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, diced
04 - 1 cup sweet corn kernels, fresh or thawed
05 - 1/2 red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1 green bell pepper, diced
08 - 1 jalapeño, seeded and finely chopped
09 - 1/2 cup fresh cilantro, chopped

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 3 tablespoons freshly squeezed lime juice
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - In a large mixing bowl, combine black beans, black-eyed peas, diced tomatoes, corn kernels, red onion, bell peppers, jalapeño, and fresh cilantro.
02 - In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, ground cumin, smoked paprika, sea salt, and black pepper until well emulsified.
03 - Pour the prepared dressing over the bean and vegetable mixture. Gently toss all ingredients to ensure even coating with the vinaigrette.
04 - Cover the salad and refrigerate for at least 1 hour, allowing flavors to meld and intensify.
05 - Serve chilled or at room temperature with tortilla chips, as a side salad, or as a topping for grilled proteins.

# Expert Advice:

01 -
  • It tastes better the longer it sits, so you can make it in the morning and forget about it until guests arrive.
  • Every bite has crunch, tang, and just enough heat to keep things interesting without burning anyone out.
  • You can serve it as a dip, a side, or pile it on tacos and grilled chicken without changing a thing.
02 -
  • Rinse your canned beans thoroughly or the starchy liquid will make the salad taste flat and cloudy.
  • Let the dressing sit on the vegetables for at least an hour because that's when the lime and vinegar work their magic and everything tastes cohesive.
  • If you add avocado, do it right before serving or it will turn brown and mushy in the fridge.
03 -
  • Taste the jalapeño before you add it because some are mild and some will light your mouth on fire.
  • Use fresh lime juice and squeeze it right before mixing for the brightest, most vibrant flavor.
  • If you're serving this at a party, set out a bowl of extra cilantro and lime wedges so people can customize their own plates.
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