Cowboy Caviar Vibrant Salad (Printer View)

Fresh black beans, corn, and peppers tossed with zesty lime dressing for a bright southwestern dish.

# Components:

→ 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

# Method:

01 - In a large bowl, mix black beans, corn, diced bell peppers, red onion, tomato and jalapeño if using, and chopped cilantro.
02 - Whisk together olive oil, lime juice, apple cider vinegar, honey or agave, cumin, chili powder, salt, and pepper in a small bowl or jar until smooth.
03 - Pour vinaigrette over mixed ingredients and toss gently to coat evenly.
04 - Allow salad to sit for at least 10 minutes to enhance flavor melding.
05 - Serve chilled or at room temperature, as a salad, dip with tortilla chips, or taco topping.

# Expert Advice:

01 -
  • It's absurdly forgiving and actually improves as it sits, so you can make it hours ahead.
  • One bowl, minimal prep, and somehow everyone thinks you spent way more effort than you did.
  • It works as a side, a dip, or even stuffed into a taco, which means leftovers practically disappear.
02 -
  • Don't skip the resting time—it's when this salad actually becomes itself instead of just being a bowl of ingredients.
  • Lime juice is acidic enough to slightly soften raw onions, which is actually what you want because it mellows their bite.
03 -
  • Use a zester or microplane to get just the lime zest into the vinaigrette for an extra layer of brightness that tastes almost floral.
  • If someone at your table hates cilantro, leave it out of the main bowl and let them add parsley or nothing at all; the salad stands on its own.
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