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cowboy caviar recipe

Cowboy Caviar

A vibrant Tex-Mex bean and corn salad tossed in a zesty lime-cumin dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 6 servings
Calories 180 kcal

Ingredients
  

Beans & Corn

  • 1 can (15 oz.) black beans rinsed and drained
  • 1 can (15 oz.) sweet corn drained

Vegetables & Herbs

  • 1 pint cherry tomatoes quartered
  • 0.5 small red onion finely chopped
  • 1 jalapeño seeded and finely chopped (optional)
  • 1 avocado diced
  • 0.25 cup fresh cilantro chopped

Dressing

  • 4 tbsp olive oil
  • 4 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper

Instructions
 

Combine Ingredients

  • In a large bowl, combine the black beans, sweet corn, cherry tomatoes, red onion, jalapeño, avocado, and cilantro.

Make Dressing

  • In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper until well combined.

Finish & Chill

  • Pour the dressing over the bean mixture and toss gently to coat.
  • Serve immediately or chill in the refrigerator for at least 30 minutes before serving.

Notes

For a spicier kick, leave the jalapeño seeds in or add a pinch of cayenne.
Leftovers keep well in an airtight container for up to 3 days in the refrigerator.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 20g
Keyword bean salad, cowboy caviar, cowboy caviar recipe, summer salad, texas caviar
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