Cowboy Caviar Vibrant Salad (Print Version)

Bright mix of black beans, sweet corn, peppers, and lime dressing served chilled or room temp.

# What You'll Need:

→ Beans and Vegetables

01 - 1 can (15 oz) black beans, rinsed and drained
02 - 1 can (15 oz) sweet corn, drained or 1 1/2 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

# Step-by-Step Guide:

01 - In a large bowl, mix the black beans, sweet corn, red and green bell peppers, red onion, tomato if using, jalapeño if using, and cilantro until evenly distributed.
02 - In a small bowl or jar, whisk together olive oil, fresh lime juice, apple cider vinegar, honey or agave if used, ground cumin, chili powder, salt, and black pepper until emulsified.
03 - Pour the vinaigrette over the combined ingredients and toss gently to coat all components thoroughly.
04 - Allow the mixture to rest for at least 10 minutes at room temperature to blend flavors.
05 - Serve chilled or at room temperature as a salad, with tortilla chips as a dip, or as a topping for tacos.

# Top Tips:

01 -
  • The colors alone make people gravitate toward it at parties
  • It actually tastes better the next day when all those vegetables have had time to know each other
  • Everything comes from pantry staples and whatever produce looks good at the store
02 -
  • Drain the beans and corn thoroughly or the dressing slides right off
  • The salad needs that rest time more than you think, it transforms completely
  • Taste before serving because lime intensity varies so much between fruits
03 -
  • Use frozen corn that has been thawed and patted dry for a sweeter taste than canned
  • Let the diced red onion soak in ice water for 10 minutes if raw onion is too strong for you
  • Double the dressing and keep the extra in a jar for salads all week
Go Back