Cowboy Caviar Recipe
User Reviews
5
Cowboy Caviar Recipe
Description
Cowboy Caviar combines a variety of beans and fresh vegetables to form a colorful, textured salad. The dressing blends olive oil, red wine vinegar, lime juice, salt, maple syrup, garlic, and black pepper to provide a balanced tangy and slightly sweet flavor that coats the ingredients. Adding avocado and cilantro just before serving helps preserve their freshness and texture. The salad can be served immediately or after a short marinating time to enhance flavors.
This dish works well as a standalone salad or as a dip paired with chips, making it suitable for casual gatherings or as a flavorful side. The mix of legumes and vegetables offers a filling and nutritious option.
Frozen corn is rinsed and drained to thaw quickly without cooking ahead. Leftovers store well in an airtight container refrigerated up to two days, with avocado and cilantro added fresh to prevent browning.
Ingredients
Dressing
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice fresh
- 1 teaspoon salt plus more to taste, fine sea salt
- 1 teaspoon maple syrup
- 1 clove garlic , minced
- ½ teaspoon black pepper ground
Cowboy Caviar. Assembly
- 1 (15 oz.) can black beans , drained and rinsed
- 1 (15 oz.) can black-eyed peas drained and rinsed
- 1 small red onion , diced
- 3 Roma tomato chopped
- 1 cup corn see notes, fresh or frozen
- 1 bell pepper , chopped (seeds removed)
- 1 jalapeño , seeds and white pith removed, and diced
- 1 cup cilantro chopped, fresh
- 1 avocado diced, ripe
Instructions
- In the bottom of a large bowl, combine the olive oil, vinegar, lime juice, salt, maple syrup, garlic, and black pepper. Whisk well to combine.
- To the bowl full of dressing, add in the drained black beans, black eyed peas, red onion, tomato, corn, bell pepper, jalapeno, cilantro, and avocado. Toss gently, coating all of the vegetables in the dressing.
- Let the mixture marinate for 10 minutes, then adjust the seasoning to taste. (I usually like to add another ½ teaspoon of salt.) You can enjoy it as a salad, directly with a fork, or serve it as a dip with chips.
- Leftover cowboy caviar can be stored in an airtight container in the fridge for up to 48 hours. If you want to make this salad in advance, I recommend waiting to add in the avocado and cilantro until right before serving. (This will help prevent browning and a soggy texture.)
Notes
- Frozen corn can be rinsed and drained frozen; it thaws quickly when added to the salad.
- Add avocado and cilantro just before serving to avoid browning and sogginess.
- Store leftover salad in an airtight container refrigerated up to 48 hours for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 670mg | 28% |
| Potassium | 807mg | 17% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 1217IU | 24% |
| Vitamin C | 42mg | 47% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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