Cowboy Caviar Bean Salad (Printable View)

Zesty bean and vegetable salad with lime dressing—ideal for dipping, sides, or taco toppings.

# What You Need:

→ Beans & Legumes

01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1 (15 oz) can black-eyed peas, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, diced
04 - 1 cup sweet corn kernels, fresh or frozen
05 - 1/2 red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1 green bell pepper, diced
08 - 1 jalapeño pepper, seeded and finely chopped
09 - 1/2 cup fresh cilantro, chopped

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 3 tablespoons freshly squeezed lime juice
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - In a large mixing bowl, combine black beans, black-eyed peas, diced tomatoes, corn kernels, red onion, red bell pepper, green bell pepper, jalapeño, and fresh cilantro.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, freshly squeezed lime juice, red wine vinegar, ground cumin, smoked paprika, sea salt, and freshly ground black pepper until well blended.
03 - Pour the prepared dressing over the bean and vegetable mixture. Gently toss all ingredients to combine, ensuring everything is evenly coated with the dressing.
04 - Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and develop.
05 - Serve chilled or at room temperature with tortilla chips as a dip, as a side salad, or as a topping for grilled meats.

# Expert Tips:

01 -
  • Everything goes into one bowl and gets better as it sits, so you can make it hours ahead and forget about it until guests arrive.
  • The lime and cumin give it that bright, smoky punch that makes people think you spent way more effort than you did.
  • It works as a dip, a side, or even stuffed into a wrap the next day when youre scraping the bowl for leftovers.
02 -
  • If you skip the resting time in the fridge, the onion will be too sharp and the dressing will taste one-dimensional instead of blended and bright.
  • Do not add avocado until right before serving or it will turn brown and mushy, ruining the pretty colors you worked for.
03 -
  • Use a jar with a lid to shake the dressing instead of whisking, it emulsifies faster and you have one less bowl to wash.
  • If you want extra heat, add a dash of hot sauce or leave some jalapeño seeds in, but go slow because you can always add more later.
  • Letting it sit overnight makes the flavors even bolder, so do not be afraid to make it a full day ahead.
Return