Cowboy Caviar Vibrant Salad (Printer-Friendly)

Colorful black beans, corn, peppers, and zesty lime dressing combine for a fresh, vibrant side dish.

# What You 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

# Steps:

01 - In a large bowl, mix black beans, corn, diced bell peppers, red onion, tomato if using, jalapeño if using, and chopped cilantro.
02 - In a small bowl or jar, vigorously whisk together olive oil, lime juice, apple cider vinegar, honey or agave syrup if using, ground cumin, chili powder, salt, and black pepper until emulsified.
03 - Pour the vinaigrette over the vegetable and bean mixture and toss gently to coat all ingredients evenly.
04 - Allow the salad to rest for at least 10 minutes so flavors can fully combine.
05 - Serve chilled or at room temperature as a salad, dip with tortilla chips, or as a taco topping.

# Expert Suggestions:

01 -
  • It's the rare salad that actually tastes better the next day, which means less stress when hosting.
  • Takes 20 minutes from pantry to table, no cooking required.
  • Works as a side, a dip, or spooned onto tacos—it's that versatile.
02 -
  • Don't skip rinsing the canned beans—that cloudy liquid is the reason some versions of this salad taste muddy instead of clean.
  • If you make it ahead, hold off on adding avocado or cucumber until right before serving, or they'll turn mushy.
03 -
  • Squeeze lime juice fresh from the fruit just before mixing the dressing—it stays brighter and sharper than bottled.
  • If the salad sits too long without dressing and the beans start absorbing the liquid, make a quick extra batch of vinaigrette and refresh it before serving.
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