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Overhead shot of a bowl of cowboy caviar with corn, black-eyed peas, and black beans. Bowl is garnished with a lime wedge.

Cowboy Caviar

Cowboy Caviar

Tangy bean salad marinated in a lime vinaigrette dressing.
 Beth Moncel
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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course Dips and Spreads, Salads, Sides
World Cuisine American, Southwestern
Servings 10

Ingredients
  

Lime Vinaigrette

  • 2 tablespoons olive oil
  • 1 medium lime about 2 tablespoons of juice
  • ½ tablespoon balsamic vinegar
  • ½ teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar

Salad

  • One (15-ounce can) black beans drained and rinsed
  • One (15-ounce can) black-eyed peas
  • 1 medium bell pepper diced
  • 2 small Roma tomatoes diced
  • 1 small jalapeno seeded and diced
  • ¼ red onion diced
  • ¼ cilantro chopped

Optional Salad Add-Ons

  • 1 cup corn thawed
  • 1 medium avocado diced

Instructions
 

  • Whisk together the olive oil, 2 tablespoons of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar in a small bowl. Set aside.
  • Add both cans of beans to a large bowl.
  • Add the chopped vegetables and cilantro. Add corn, if using.
  • Pour the dressing over the salad, then stir until well coated.
  • Serve immediately or allow to chill and marinate for at least 30 minutes. Fold in avocado before serving.

Nutrition

Serving: 0.5 cupCalories: 140calCarbohydrates: 21gProtein: 7gFat: 3gSodium: 122mgFiber: 7g
Seasonal Summer