Ingredients (~6 servings)
Salad Base
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 can (12 oz) corn, drained
- 1 cup cherry tomatoes, finely diced
- 1/2 red onion, finely diced
- 1 bell pepper, finely diced
- 1 jalapeño, seeded and finely diced
- 2 avocados, diced
- 1/2 cup fresh cilantro, chopped
- Tortilla chips for serving
Lime Dressing
- 1/4 cup olive oil
- 2 Tbsp fresh lime juice
- 3/4 tsp lime zest
- 2 Tbsp rice wine vinegar
- 1 tsp honey
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Make the Dressing First
Add all the dressing ingredients to a mason jar, cover with the lid, and shake until well combined.
You can also use a small blender if you want it perfectly smooth, but shaking works fine.
Set this aside while you prep the vegetables.
Prep All the Vegetables
Dice the tomatoes, onion, bell pepper, and jalapeño into small, uniform pieces – about 1/4 inch is ideal.
If you have a vegetable chopper, this is where it saves you ~10 minutes of knife work.
For the jalapeño, remove the seeds unless you want extra heat.
Handle the Avocado Separately
Dice the avocados and put them in a small bowl with 2-3 Tbsp of the prepared dressing.
Stir gently to coat all the pieces.
The acid in the dressing prevents the avocado from browning, so this step keeps everything looking fresh longer.
Combine Everything in a Large Bowl
Add the black beans, black-eyed peas, corn, diced tomatoes, red onion, bell pepper, jalapeño, the dressed avocado, and cilantro to a large mixing bowl.
Fold everything together gently – you don’t want to mash the avocado or beans.
Pour the remaining dressing over the top and toss until everything is evenly coated.
Taste and add more salt or lime juice if needed.
Serve immediately with tortilla chips or let it sit for 30 minutes for the flavors to meld together.
Cowboy Caviar
Ingredients
Salad Base
- 1 can black beans 15 oz, drained and rinsed
- 1 can black-eyed peas 15 oz, drained and rinsed
- 1 can corn 12 oz, drained
- 1 cup cherry tomatoes finely diced
- 1/2 red onion finely diced
- 1 bell pepper finely diced
- 1 jalapeño seeded and finely diced
- 2 avocados diced
- 1/2 cup fresh cilantro chopped
- Tortilla chips for serving
Lime Dressing
- 1/4 cup olive oil
- 2 Tbsp fresh lime juice
- 3/4 tsp lime zest
- 2 Tbsp rice wine vinegar
- 1 tsp honey
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Add olive oil, lime juice, lime zest, rice wine vinegar, honey, salt, pepper, and garlic powder to a jar and shake until combined.
- Dice tomatoes, red onion, bell pepper, and seeded jalapeño into small uniform pieces.
- Dice avocados and toss with 2-3 Tbsp of the dressing to prevent browning.
- Combine black beans, black-eyed peas, corn, diced vegetables, dressed avocado, and cilantro in a large bowl.
- Pour remaining dressing over salad and toss gently until evenly coated.
- Taste and adjust salt or lime juice as needed.
- Serve immediately with tortilla chips or let sit 30 minutes for flavors to meld.
