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Cowboy Caviar

A vibrant, trending salad of black beans, charred corn, and fresh vegetables tossed in a lime-cilantro vinaigrette. Perfect as a side, topping, or light meal.

15 minEasyServes 6180 cal/serving

SouthwesternSaladNo-CookVeganGluten-Free

Ingredients

  • 2 cans black beans (canned), drained, rinsed
  • 2 cups corn kernels (fresh, frozen, or canned), thawed if frozen
  • 1 red bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    In a large bowl, combine 2 cans drained, rinsed black beans (canned), 2 cups thawed if frozen corn kernels (fresh, frozen, or canned), 1 finely diced red bell pepper, 1/2 finely diced red onion, and 1/4 cup chopped fresh cilantro.

  2. 2

    In a small bowl, whisk together 2 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

  3. 3

    Pour the dressing over the black beans mixture and toss gently to combine.

  4. 4

    Let sit for 10-15 minutes to allow flavors to meld, stirring occasionally.

  5. 5

    Taste and adjust seasoning as needed. Serve at room temperature or chilled.

  6. 6

    This salad tastes even better the next day as the flavors deepen.

Questions

Can I make Cowboy Caviar ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Cowboy Caviar?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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