Description
A vibrant and easy Cowboy Caviar recipe featuring black beans, black-eyed peas, corn, and fresh vegetables in a zesty lime vinaigrette. Perfect for beginners and packed with flavor.
Ingredients
Scale
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 ½ cups fresh corn kernels (or canned/frozen)
- ¼ cup red onion, finely chopped
- 1 cup grape or cherry tomatoes, quartered
- 1 jalapeño, minced
- 1 bell pepper, finely diced (use a mix of colors if desired)
- ⅓ cup chopped fresh cilantro
- ⅓ cup olive oil
- 2 tablespoons fresh lime juice (juice of 1 lime)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne
- ¼ teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, cayenne, and red pepper flakes to make the vinaigrette.
- In a large bowl, combine black beans, black-eyed peas, corn, red onion, tomatoes, jalapeño, bell pepper, and cilantro.
- Pour the vinaigrette over the mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Toss again before serving.
Notes
- Use fresh corn when in season for optimal flavor.
- Chop vegetables finely to ensure a little of everything in each bite.
- Add avocado just before serving to prevent browning.
- Substitute Italian dressing if short on time.
- Swap pinto beans for black beans if preferred.
- Hold cilantro until just before serving if making in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Salad, Side Dish
- Method: No-cook
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 cup
- Calories: 93
- Sugar: 3g
- Sodium: 8mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0.002g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg