Description
Cowboy Caviar is a vibrant, fresh, and flavorful bean salad featuring black beans, black-eyed peas, corn, and a medley of colorful vegetables, all tossed in a zesty Italian-style dressing. This no-cook dish is perfect as a healthy appetizer, side dish, or dip, offering a delightful combination of textures and bold southwestern-inspired flavors.
Ingredients
Scale
Beans and Vegetables
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1 15-ounce can sweet corn, drained
- 1 1/2 cup pico de gallo
- 1/2 medium red bell pepper, seeded and finely chopped
- 1/2 medium green bell pepper, seeded and finely chopped
- 1/2 medium red onion, finely chopped
- 1/4 bunch cilantro, chopped (about 1/2 cup)
- 2 medium avocados (optional)
Dressing and Seasonings
- 1/4 cup olive oil (or avocado oil)
- 2 tablespoons red wine vinegar
- 1 teaspoon honey (omit for vegan option)
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Prepare Beans and Corn: Drain and rinse the black beans and black-eyed peas thoroughly. Also, drain the sweet corn well to avoid excess moisture in the salad.
- Combine Salad Ingredients: In a large mixing bowl, add the drained corn, pico de gallo, chopped red and green bell peppers, red onion, cilantro, rinsed beans and peas, and mix gently to combine all ingredients evenly.
- Make and Add Dressing: In a separate bowl, whisk together olive oil, red wine vinegar, honey, lemon juice, garlic powder, dried oregano, dried thyme, salt, onion powder, black pepper, and optional red pepper flakes to create the Italian-style dressing. Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
- Add Avocado: Just before serving, gently fold in the diced avocados to avoid mashing them, ensuring they maintain their texture and fresh flavor. If you plan to store the salad for later, do not add avocado until serving time.
- Serve: Serve the Cowboy Caviar immediately with tortilla chips or tostones for dipping. Alternatively, chill the salad for a couple of hours to allow the flavors to meld together for a more intense taste experience.
- Store: Place leftovers in a sealed container and refrigerate for up to 4 days. Add fresh avocado if serving leftovers to keep it vibrant and fresh.
Notes
- This recipe is naturally gluten-free and vegetarian. For a vegan version, omit honey from the dressing.
- Adding avocado is optional but recommended for creaminess and extra nutrition.
- Use fresh pico de gallo or make your own for best flavor.
- For a spicier kick, increase the red pepper flakes or add chopped jalapeños.
- Store without avocado if making in advance to prevent browning.
- Serve with your favorite tortilla chips, tostones, or as a topping for grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern American
Keywords: Cowboy Caviar, bean salad, black beans, black-eyed peas, corn salad, no cook salad, southwestern salad, healthy appetizer, vegetarian dip, gluten free recipe
