Description
This easy Cowboy Caviar is a fresh, colorful dip made with beans, corn, veggies, and avocado tossed in a zesty chili lime dressing. It’s perfect for parties, potlucks, or a light summer side.
Ingredients
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or agave
- 1/2 teaspoon kosher salt
- 1/4–1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 (14 oz) can black beans, drained and rinsed
- 1 (14 oz) can black-eyed peas, drained and rinsed
- 1 1/2 cups corn
- 1 orange bell pepper, diced
- 1 cup diced seeded tomatoes
- 1 avocado, finely diced
- 1/3 cup finely diced red onion
- 1/3–1/2 cup chopped cilantro
- 1 jalapeño, seeded and finely diced
Instructions
1. In a small bowl, whisk together lime juice, olive oil, honey or agave, salt, chili powder, and black pepper until well combined.
2. In a large bowl, combine black beans, black-eyed peas, corn, bell pepper, tomatoes, avocado, red onion, cilantro, and jalapeño.
3. Drizzle the dressing over the salad and gently stir until evenly coated.
4. Taste and adjust seasoning with additional chili powder or cilantro if desired.
5. Serve immediately or refrigerate until ready to serve.
Notes
Corn: Fresh, frozen, or canned corn all work. Cook and cool fresh or frozen corn before using.
Tomatoes: Be sure to seed tomatoes to prevent excess liquid.
Jalapeño: Remove seeds and ribs for less heat, or leave them in if you prefer it spicy.
Best served within a few hours, but leftovers will keep in the fridge for 2–3 days.