Cowboy Caviar
Bright, zippy, and totally no-bake, this Southwestern bean and vegetable salad combines black beans, black-eyed peas, corn, and fresh produce in a zesty lime dressing. It works equally well as a light side dish or a crowd-pleasing dip.
Ingredients
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can black-eyed peas drained and rinsed
- 1 cup fresh or frozen corn kernels thawed
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small red onion finely chopped
- 1 jalapeño seeded and minced
- 1 cup cherry tomatoes halved
- 1/2 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt plus more to taste
- Freshly ground black pepper to taste
Instructions
- Wash and dice bell peppers, mince the jalapeño, chop onion, and halve tomatoes.
- In a large mixing bowl, stir together black beans, black-eyed peas, and corn kernels, tossing gently.
- Fold in bell peppers, onion, jalapeño, tomatoes, and cilantro.
- In a small bowl, whisk lime juice, olive oil, cumin, chili powder, salt, and pepper until emulsified.
- Pour dressing over the bean-veggie mixture and toss until everything is evenly coated.
- Taste and adjust lime juice or salt as needed for a balanced finish.
- Cover and refrigerate for at least 30 minutes to let flavors marry, or serve immediately if needed.
- Spoon into a bowl and serve with tortilla chips, or use as a topping for grilled chicken or fish.
Notes
Store in an airtight container in the refrigerator for up to 4 days; do not freeze. Let it sit at room temperature for 10 minutes before serving.
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