Cowboy Caviar Bean Salad (Print version)

Colorful bean and corn salad with zesty lime dressing—ideal for parties, picnics, or as a versatile side dish.

# What You'll Need:

→ Beans & Legumes

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 can (15 oz) black-eyed peas, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, diced
04 - 1 cup sweet corn kernels, fresh or thawed
05 - 1/2 red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1 green bell pepper, diced
08 - 1 jalapeño pepper, seeded and finely chopped
09 - 1/2 cup fresh cilantro, chopped

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 3 tablespoons freshly squeezed lime juice
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a large bowl, combine black beans, black-eyed peas, cherry tomatoes, corn, red onion, bell peppers, jalapeño, and cilantro.
02 - In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, cumin, smoked paprika, salt, and black pepper until fully blended.
03 - Pour dressing over bean and vegetable mixture. Gently toss to combine, ensuring all ingredients are evenly coated.
04 - Cover and refrigerate for at least 1 hour to allow flavors to develop and meld together.
05 - Serve chilled or at room temperature with tortilla chips, as a side salad, or as a topping for grilled meats.

# Expert Tips:

01 -
  • It gets better as it sits, so you can make it hours or even a day ahead without losing any flavor.
  • Every bite has crunch, tang, and just enough heat to keep things interesting.
  • You can serve it as a dip, a salad, or pile it on tacos and it works every single time.
  • It uses pantry staples and whatever vegetables you have on hand, so its never stressful to pull together.
02 -
  • Rinsing the beans is non negotiable, the canning liquid makes everything taste tinny and clouds the dressing.
  • Fresh lime juice makes all the difference, bottled lime juice just doesn't have the same brightness or zing.
  • If you make this ahead, wait to add the avocado until right before serving or it will turn brown and mushy.
03 -
  • Use a jar with a tight lid to shake the dressing together, it emulsifies faster and saves you a whisk to wash.
  • Dice everything about the same size so each bite feels balanced and nothing dominates the texture.
  • Taste it before serving and hit it with another squeeze of lime or pinch of salt, it often needs a final adjustment after sitting.
Go back