Cowboy Caviar
User Reviews
4
Cowboy Caviar
Description
This salad unites canned beans that are well rinsed with fresh vegetables like corn kernels, minced onions, diced bell peppers in multiple colors, chopped tomatoes, and both green and black olives. Fresh jalapeño adds a spicy note, while cilantro brings bright herbaceous flavor. The dressing, made with extra virgin olive oil, fresh lime juice, chipotle chili powder, cumin, salt, and black pepper, ties the ingredients together with a smoky, tangy finish.
The ingredients are combined gently and best if made a few hours ahead to allow the flavors to blend. The freshness of the vegetables combined with the hearty beans creates a textural contrast ideal for serving as a dip, side dish, or a light meal component.
Grilling the corn beforehand adds a smoky dimension, but raw or cooked corn works well depending on preference. The salad keeps well in the refrigerator for about a week, offering convenience for make-ahead meals.
Ingredients
- 15 ounce black bean well rinsed and drained, canned
- 15 ounce black-eyed peas well rinsed and drained, canned
- 1 corn kernels removed (the corn can be cooked or raw, ear
- 1/3 cup red onion minced
- 1/3 cup green bell pepper finely diced
- 1/3 cup yellow bell pepper finely diced
- 1/3 cup bell pepper orange, finely diced
- 1/2 cup tomato fresh, finely diced
- 1-2 jalapeño to taste, minced
- 1/4 cup green olives stuffed, chopped
- 1/4 cup black olives or kalamata olives, chopped
- cilantro fresh leaves, large handful, rough chopped
dressing
- 4 Tbsp extra virgin olive oil
- lime juice of 2 large
- 1 tsp chipotle chili powder
- 1/2 tsp cumin powder
- salt to taste
- black pepper to taste
Instructions
- Put all the salad ingredients into a large bowl.
- Whisk the dressing ingredients together and taste to adjust it to your liking.
- Add the dressing to the salad and toss gently.
- The salad is best if made a couple of hours ahead of time to allow the flavors to develop and mingle. It keeps for a week in an airtight container in the refrigerator.
Notes
- Amounts are approximate; aim for equal parts vegetables to beans, and use plenty of fresh cilantro.
- For best flavor, grill the corn until slightly charred before adding to the salad.
- Store leftovers in an airtight container in the refrigerator; the salad keeps well for up to one week.
- The fresh lime and spices create a tangy, smoky dressing that complements the mix of beans and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 3Tbsp | |
| Calories | 63kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 38mg | 2% |
| Potassium | 128mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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