Cowboy Caviar (Printer-friendly)
Fresh black bean and corn salad with zesty lime dressing, perfect for gatherings and healthy snacking.
# What You Need:
→ Vegetables
01 - 1½ cups cherry tomatoes, quartered
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - ½ small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1 cup fresh cilantro, chopped
→ Beans & Corn
07 - 1 can (15 oz) black beans, drained and rinsed
08 - 1 can (15 oz) black-eyed peas, drained and rinsed
09 - 1 cup sweet corn kernels (fresh, frozen, or canned, drained)
→ Dressing
10 - ⅓ cup extra virgin olive oil
11 - ¼ cup freshly squeezed lime juice (about 2 limes)
12 - 1 tablespoon red wine vinegar
13 - 1 teaspoon honey or agave syrup
14 - 1 teaspoon ground cumin
15 - ½ teaspoon chili powder
16 - Salt and pepper, to taste
# How to Make It:
01 - In a large mixing bowl, combine the quartered cherry tomatoes, diced red and green bell peppers, finely diced red onion, jalapeño (if using), and chopped cilantro.
02 - Add the drained and rinsed black beans, black-eyed peas, and corn kernels to the bowl. Toss gently to combine all ingredients evenly.
03 - In a small bowl or measuring cup, whisk together the extra virgin olive oil, freshly squeezed lime juice, red wine vinegar, honey or agave syrup, ground cumin, chili powder, salt, and pepper until well emulsified.
04 - Pour the prepared dressing over the vegetable and bean mixture. Toss everything together until all ingredients are evenly coated.
05 - Taste and adjust the seasoning with additional salt or lime juice as desired.
06 - For best flavor development, cover the bowl and refrigerate for at least 30 minutes before serving.
07 - Serve as a dip with tortilla chips or as a standalone salad.
# Expert Tips:
01 -
- No cooking required, so your kitchen stays cool and you stay sane when guests are arriving in twenty minutes.
- The lime cumin dressing is the kind of thing you will want to put on everything from grilled fish to roasted carrots.
- It feeds a crowd for almost no money and looks gorgeous in any bowl you serve it in.
02 -
- This salad tastes dramatically better after it rests because the beans and vegetables need time to absorb the dressing, so resist the urge to dig in immediately.
- Patting the drained beans dry with a clean towel before adding them prevents excess liquid from diluting your perfectly balanced dressing.
03 -
- Use a slotted spoon to serve so excess dressing does not pool on your serving plate and make the chips soggy.
- Make the dressing in a jar with a tight lid so you can shake it vigorously and store any leftover dressing for salads later in the week.