Cowboy Caviar Salad (Printable)

A fresh mix of black beans, corn, peppers, and onions in tangy lime dressing, ideal for quick, healthy meals.

# What You’ll Need:

→ 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

# How To Make It:

01 - In a large bowl, mix black beans, corn, red and green bell peppers, red onion, tomato if using, jalapeño if using, and cilantro.
02 - Whisk together olive oil, lime juice, apple cider vinegar, honey or agave syrup if using, ground cumin, chili powder, salt, and black pepper until smooth.
03 - Pour vinaigrette over vegetable mixture and toss gently to coat evenly.
04 - Allow salad to rest at room temperature for at least 10 minutes to blend flavors.
05 - Serve chilled or at room temperature as a side, dip with tortilla chips, or as a taco topping.

# Expert Advice:

01 -
  • It's a one-bowl solution that tastes even better the next day as the flavors deepen and meld together.
  • Whether you serve it cold as a salad, scoop it with chips as a dip, or pile it into tacos, it's endlessly adaptable to whatever you're craving.
  • You can make a huge batch for almost nothing and feel genuinely proud of what you're feeding people.
02 -
  • Don't skip the rinsing and draining step on those canned beans; it prevents the salad from becoming a murky, starchy mess after a few hours.
  • Fresh lime juice makes a visible difference in how bright and alive this tastes compared to bottled, and it's worth the two minutes of squeezing.
  • The salad improves dramatically after sitting in the fridge for a few hours because the vegetables soften slightly and the cumin and chili powder deepen their flavor into something much rounder.
03 -
  • Cut your vegetables roughly the same size so the salad feels cohesive and balanced with every bite instead of chunky in some parts and fine in others.
  • Don't dress the salad more than a few hours ahead if you're adding avocado or tomato; they'll soften and weep liquid that dilutes the vinaigrette.
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