Cowboy Caviar Vibrant Salad (Print Version)

Bright mix of black beans, corn, peppers, and lime dressing for a fresh, easy dish.

# Components:

→ 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

# Preparation Steps:

01 - In a large bowl, mix together black beans, sweet corn, diced red and green bell peppers, finely diced red onion, diced tomato if using, chopped jalapeño if using, and chopped cilantro.
02 - In a small bowl or jar, whisk olive oil, fresh lime juice, apple cider vinegar, honey or agave syrup if using, ground cumin, chili powder, salt, and black pepper until fully emulsified.
03 - Pour the prepared vinaigrette over the bean and vegetable mixture, tossing gently to ensure even coating.
04 - Allow the salad to rest for at least 10 minutes to enable flavors to meld harmoniously.
05 - Serve chilled or at room temperature as a fresh side, a dip paired with tortilla chips, or as a topping for tacos.

# Expert Advice:

01 -
  • It actually tastes better the next day, so meal prep becomes your secret weapon instead of a chore.
  • Five bucks feeds a crowd, and people always ask if you made it from scratch.
  • You can eat it straight from the bowl, pile it on chips, stuff it in tacos, or serve it beside grilled chicken without changing a thing.
02 -
  • The beans need to be rinsed or the salad becomes cloudy and starchy, which defeats the whole point of something this fresh and bright.
  • Always make the dressing before adding it to the vegetables; if you're second-guessing the lime-to-oil ratio, you're doing it right because it should taste bold.
03 -
  • Use a box grater to zest a lime directly into the dressing for extra flavor that bottled juice can never match.
  • If your peppers are getting soft or wrinkled, dice them smaller so they blend into the salad instead of making it seem sad.
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