Cowboy Caviar Bean Salad (Printable)

Colorful bean and vegetable salad with zesty lime dressing. Great for dips, sides, or taco toppings.

# What You'll Need:

→ Beans & Legumes

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

→ Vegetables

03 - 1 cup cherry tomatoes, diced
04 - 1 cup sweet corn kernels, fresh or thawed
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

# Step-by-Step Guide:

01 - In a large mixing bowl, combine drained 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, lime juice, red wine vinegar, ground cumin, smoked paprika, sea salt, and black pepper until fully blended.
03 - Pour the prepared dressing over the bean and vegetable mixture. Gently toss all ingredients together, ensuring even coating throughout.
04 - Cover the salad and refrigerate for at least 1 hour to allow flavors to fully develop and meld together.
05 - Serve the chilled salad at room temperature or cold, alongside tortilla chips or as a fresh side accompaniment.

# Expert Tips:

01 -
  • It gets better as it sits, so you can make it hours or even a day ahead and actually enjoy your own gathering.
  • Every bite has crunch, tang, and brightness without feeling heavy or rich.
  • You can serve it three different ways and people will think you made three different dishes.
02 -
  • If you skip rinsing the beans, the starchy liquid will make the whole salad taste flat and the dressing won't stick properly.
  • Letting it sit for at least an hour isn't optional, the vegetables need time to soften slightly and absorb the dressing or it'll taste like separate ingredients in a bowl.
  • Don't add avocado until right before serving or it will turn brown and mushy, learned that one the hard way at a picnic.
03 -
  • Use a jar with a tight lid to make the dressing, you can shake it hard and it emulsifies better than whisking by hand.
  • If your tomatoes are really juicy, cut them in half and scoop out some of the seeds first so the salad doesn't get watery after sitting.
  • Taste the jalapeño before you chop the whole thing, some are mild and some will light your mouth on fire even without the seeds.
Go Back