Description
Cowboy Caviar is a fresh bean and vegetable salad. It works as a dip or side dish. You can make it ahead. No cooking required.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1 cup corn kernels (canned or frozen, thawed)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse and drain the black beans and black-eyed peas.
- Dice the bell peppers, red onion, and halve the tomatoes.
- Chop the cilantro.
- In a large bowl, combine beans, peas, corn, peppers, onion, tomatoes, and cilantro.
- In a small bowl, whisk olive oil, vinegar, lime juice, cumin, salt, and pepper.
- Pour dressing over the salad and stir well.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- You can serve Cowboy Caviar with tortilla chips or on a bed of greens.
- Keep leftovers in the refrigerator for up to 3 days.
- Stir the salad again before serving to redistribute the dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: about 1/2 cup
- Calories: 195
- Sugar: 5 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg