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The Best Cowboy Caviar Recipe (Easy & Flavorful)

The Best Cowboy Caviar Recipe

This no-cook cowboy caviar combines beans, peas, corn, fresh vegetables, herbs, and avocado with a zesty lime vinaigrette. Chill the bean mixture before adding the avocado for the best texture and flavor.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cowboy Caviar
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Black-eyed peas, drained and rinsed
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 pint Cherry or grape tomatoes, halved
  • 1 medium Red bell pepper, finely diced
  • 1/2 medium Red onion, finely diced
  • 1 pepper Jalapeno, seeded and minced
  • 1/2 cup Fresh cilantro, chopped
  • 1 large Large avocado, diced
Lime Vinaigrette
  • 1/3 cup Extra-virgin olive oil
  • 1/4 cup Fresh lime juice
  • 2 tablespoons Red-wine vinegar
  • 1 tablespoon Honey or granulated sugar
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper

Method
 

Step-by-Step
  1. Drain and rinse the black beans and black-eyed peas thoroughly. Drain the corn completely so excess liquid does not make the salad watery.
  2. Add the beans, peas, corn, tomatoes, red bell pepper, red onion, jalapeno, and cilantro to a large bowl.
  3. Whisk the olive oil, lime juice, red-wine vinegar, honey or sugar, cumin, chili powder, salt, and black pepper in a separate bowl or jar.
  4. Pour the dressing over the bean and vegetable mixture. Toss gently until the ingredients are evenly coated without crushing the tomatoes or beans.
  5. Cover and refrigerate the mixture for about 30 minutes so the flavors can blend.
  6. Dice the avocado and fold it into the chilled cowboy caviar immediately before serving. Taste and adjust with more salt, lime juice, or heat as desired.

Notes

Rinse canned beans well and drain the corn completely. Add the avocado shortly before serving so it stays chunky and fresh. The jalapeno is optional for less heat.