Cowboy Caviar Vibrant Salad (Print Version)

Colorful black beans, corn, and peppers tossed in lime vinaigrette for a fresh, vibrant side or dip.

# 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, diced bell peppers, red onion, tomato (if using), jalapeño (if using), and chopped cilantro until evenly distributed.
02 - Whisk together olive oil, lime juice, apple cider vinegar, honey or agave syrup (if using), cumin, chili powder, salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour the vinaigrette over the salad ingredients and toss gently to coat all components evenly.
04 - Allow the salad to rest at least 10 minutes for flavors to meld properly.
05 - Serve chilled or at room temperature as a side dish, dip with tortilla chips, or taco topping.

# Additional Tips::

01 -
  • It's ready in twenty minutes flat and tastes like you spent way more effort than you actually did.
  • The lime vinaigrette is so good you'll find yourself drizzling it on everything for the next week.
  • It gets better as it sits, which means you can make it ahead without guilt.
02 -
  • Don't dress the salad more than a few hours ahead, or the peppers will get a little sad and soft; add the dressing right before serving if you're prepping a day early.
  • If you're taking this somewhere and worried about it getting watery, keep the dressing separate and combine it just before eating.
03 -
  • For extra crunch that lasts, add diced cucumber or crispy tortilla chips right before serving instead of mixing them in early.
  • If you want it spicy, mince the jalapeño fine and add it to the dressing instead of the salad so the heat distributes evenly.
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