Description
Cowboy Caviar, also known as Texas Caviar, is a refreshing, vibrant salad featuring black beans, black-eyed peas, sweet corn, and colorful bell peppers, all tossed in a tangy vinaigrette. Perfect as a healthy appetizer, dip, or side dish, this no-cook recipe offers bold flavors with a hint of spice and is served chilled or at room temperature.
Ingredients
Units
Scale
Beans and Vegetables
- 15.5 oz black beans, drained and rinsed
- 15.5 oz black-eyed peas, drained and rinsed
- 15 oz sweet corn, drained and rinsed
- 1 cup cilantro, chopped
- 1/2 cup red bell pepper, chopped or diced
- 1/2 cup orange bell pepper, chopped or diced
- 1/2 cup red onions, diced
Seasonings and Dressing
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 cup sugar
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 1 tbsp fresh lime juice
- 1/4 tsp garlic powder
Instructions
- Prepare the Beans and Corn: Drain and rinse the black beans, black-eyed peas, and sweet corn thoroughly. Pat them dry with paper towels to remove excess moisture, then transfer all into a large mixing bowl.
- Add Fresh Vegetables and Herbs: Chop the cilantro, red and orange bell peppers, and red onions, then add them into the bowl with the beans and corn, ensuring even distribution.
- Mix Dressing Ingredients: In a separate small bowl, combine the chili powder, kosher salt, sugar, olive oil, white wine vinegar, fresh lime juice, and garlic powder. Whisk well until the sugar is mostly dissolved and the dressing is emulsified.
- Toss Salad: Pour the dressing over the bean and vegetable mixture. Stir gently but thoroughly to combine all ingredients evenly, coating everything with the flavorful vinaigrette.
- Chill and Serve: Serve the Cowboy Caviar cold or at room temperature. If refrigerated overnight, allow it to warm slightly to loosen up the dressing before serving for best flavor and texture.
Notes
- Lightly warm the salad if refrigerated overnight to loosen up the liquid and olive oil, or thaw in the fridge for 1 hour before serving.
- For added heat, consider adding a diced jalapeño or a pinch of cayenne pepper to the dressing.
- Can be served as a dip with tortilla chips or as a side dish alongside grilled meats or tacos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Remember to unselect the camera icon when printing if you prefer a text-only recipe printout.
Nutrition
- Serving Size: 1/12 of recipe (about ½ cup)
- Calories: 145 kcal
- Sugar: 5 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
