Cowboy Caviar
This vibrant, no-bake Southwestern salad-dip loaded with black bean, corn, avocado, tomato, onion, and cilantro is healthy, festive, and ready in minutes. A crowd-pleaser perfect for summer gatherings and gluten-free appetizer lovers.
Ingredients
- 1 can black beans rinsed and drained (low-sodium if preferred)
- 1 can corn kernels drained
- 1 large avocado diced (ripe but firm for best texture)
- 1 cup cherry or grape tomatoes quartered
- 1/2 cup red onion finely diced (soak in cold water 5 minutes to tame sharpness)
- 1/2 cup fresh cilantro chopped (flat-leaf parsley works in a pinch)
- 2 limes limes Juiced (about 3 Tbsp—see Note for extra zing)
- 2 Tbsp extra-virgin olive oil (optional, for silkier dressing)
- 1 jalapeño jalapeño seeded and minced (add seeds for serious heat)
- 1/2 tsp ground cumin (to echo that smoky Southwestern vibe)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Rinse and drain the black bean and corn cans, dice avocado and tomatoes, mince onion, jalapeño, and cilantro.
- Whisk together lime juice, olive oil, cumin, salt, and pepper until emulsified to create a bright dressing.
- Mix beans, corn, tomatoes, onion, jalapeño, and cilantro with the dressing. Gently fold in the avocado last.
- Taste and adjust by adding salt, lime, or cayenne for heat.
- Cover and chill for at least 30 minutes to let the flavors blend and beans absorb the dressing.
- Gently stir before serving. Add more olive oil or lime juice if needed. Garnish with cilantro and enjoy with tortilla chips or lettuce cups.
Notes
• Pick beans labeled “BPA-free can” or cook dried beans for fresher taste.
• Look for firm avocados and pat dry thawed corn to avoid excess moisture.
• Resting for at least 30 minutes enhances the flavors of cowboy caviar.
• Look for firm avocados and pat dry thawed corn to avoid excess moisture.
• Resting for at least 30 minutes enhances the flavors of cowboy caviar.
Nutrition
Calories: 120kcal
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