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–+ servings
Bowl of colorful Cowboy Caviar salad with black-eyed peas and vegetables

Cowboy Caviar

A bright, no-cook Southwestern salad of black beans, corn, fresh veggies and avocado tossed in lime and olive oil, perfect for summer picnics and potlucks.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Southwestern
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 can black beans, rinsed and drained (15 oz) Rinse and drain well to avoid watery salad.
  • 1 can corn, drained (13–15 oz) Can swap with 1 cup fresh or thawed frozen corn.
  • 1 cup cherry tomatoes, halved or diced
  • 1 piece bell pepper, diced (any color)
  • 1/2 piece red onion, diced Use white or mild sweet onion for less bite.
  • 1 piece avocado, diced Use ripe but firm to avoid mushiness.
  • 1/4 cup cilantro, chopped
Dressing
  • 1 piece lime, juiced
  • 1/4 cup olive oil Reduce to 2 tablespoons for a lower-oil version.
  • to taste Salt and pepper Adjust seasoning to taste.

Method
 

Preparation
  1. Open the can of black beans and rinse thoroughly under cold water. Drain well and place the beans in a large bowl.
  2. Drain the corn and add it to the beans. Stir to combine.
  3. Dice the cherry tomatoes, bell pepper, and red onion into bite-sized pieces. Add them to the bowl.
  4. Dice the avocado and gently fold it in with the chopped cilantro. Use a spatula and light strokes to avoid mashing the avocado.
  5. In a small bowl, whisk the lime juice, olive oil, a pinch of salt, and a few grinds of black pepper until blended. Taste and adjust seasoning.
  6. Pour the dressing over the salad and toss gently so each scoop is coated.
  7. Serve right away, or refrigerate for about 30 minutes to let the flavors meld. If chilled, give the salad a gentle toss before serving.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 30gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 250mgFiber: 8gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator and eat within 24 to 48 hours. For freshness, store without avocado and add just before serving. Avoid freezing.

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