You need this fresh, colorful Cowboy Caviar recipe for your next gathering. It is quick to prepare, requires no cooking, and works perfectly as a dip with chips or a vibrant side salad.
Author:kate
Prep Time:15 min
Cook Time:0 min
Total Time:45 min
Yield:8 servings 1x
Category:Appetizer
Method:No Cook
Cuisine:Southwestern
Diet:Vegan
Ingredients
Scale
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 cup frozen or canned corn, thawed or drained
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1 avocado, diced (add just before serving)
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
1/4 cup fresh lime juice
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Prepare all vegetables: dice the bell peppers and red onion, and halve the tomatoes. Chop the cilantro.
In a large bowl, combine the rinsed and drained black beans, black-eyed peas, corn, diced bell peppers, tomatoes, and red onion.
In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, cumin, chili powder, salt, and pepper to create the zesty vinaigrette.
Pour the dressing over the bean and vegetable mixture. Gently fold everything together until well combined.
Cover the bowl and chill the cowboy caviar for at least 30 minutes to allow the flavors to meld. This step improves the taste.
Just before you serve, gently stir in the diced avocado and fresh cilantro.
Serve this crowd pleaser with tortilla chips, or use it as a fresh topping for tacos or grilled chicken.
Notes
You can prepare the vegetable and bean mixture one day ahead, but wait to add the avocado and cilantro until right before serving.
For a different flavor profile, substitute the lime juice and vinegar with 1/2 cup of your favorite zesty Italian dressing.
This recipe is naturally gluten free and vegan, making it a great option for various diets.