Cowboy Caviar Salad Mix (Print Version)

A vibrant blend of black beans, sweet corn, peppers, and zesty lime dressing for an easy, colorful dish.

# Components:

→ Beans and Vegetables

01 - 1 can (15 oz) black beans, rinsed and drained
02 - 1 can (15 oz) sweet corn, drained or 1 1/2 cups thawed frozen corn
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 small red onion, finely diced
06 - 1 medium tomato, diced (optional)
07 - 1 jalapeño, seeded and finely chopped (optional)
08 - 1/4 cup fresh cilantro, chopped

→ Lime Vinaigrette

09 - 1/4 cup extra virgin olive oil
10 - 3 tablespoons fresh lime juice (about 2 limes)
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon honey or agave syrup (optional)
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# Directions:

01 - In a large bowl, mix black beans, corn, diced bell peppers, red onion, tomato (if using), jalapeño (if using), and chopped cilantro.
02 - In a small bowl or jar, whisk together olive oil, lime juice, apple cider vinegar, honey or agave (if using), ground cumin, chili powder, salt, and black pepper until smooth.
03 - Pour the vinaigrette over the mixed ingredients and toss gently to ensure even coating.
04 - Allow the salad to rest for at least 10 minutes to enhance flavor integration.
05 - Serve chilled or at room temperature as a salad, dip with tortilla chips, or as a topping for tacos.

# Expert Advice:

01 -
  • Everything gets dumped in one bowl and the dressing does all the heavy lifting
  • It actually tastes better after sitting in the fridge for two days
02 -
  • I skipped rinsing the beans once and the whole salad had this weird grayish sludge at the bottom
  • Room temperature corn tastes completely different from corn straight from the fridge
03 -
  • Cut all your vegetables to the same size so you get every flavor in each bite
  • Let it come to room temperature before serving if its been in the fridge all day
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