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Cowgirl Caviar

A vibrant and fresh bean salad that's easy to prepare and perfect for gatherings, offering a crunchy, zesty, and colorful alternative to traditional dips.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Salad, Snack
Cuisine: American, Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can Black beans, rinsed and drained Alternatively, use pinto beans.
  • 1 can Black-eyed peas, rinsed and drained Can substitute with additional black beans.
  • 1 cup Red bell pepper, diced small
  • 1 cup Yellow bell pepper, diced small
  • 1 cup Tomatoes (Roma or cherry), seeded and diced
  • 0.5 cup Red onion, finely minced Rinse under cold water if strong.
  • 1 cup Corn (fresh grilled or canned/frozen, pat dried)
  • 1 medium Jalapeño, seeded and minced Remove seeds for milder heat.
  • 0.5 cup Cilantro, chopped Can substitute with parsley if needed.
Dressing
  • 3 tablespoons Lime juice
  • 2 tablespoons Red wine vinegar
  • 3 tablespoons Olive oil Can substitute with avocado oil for a richer flavor.
  • 1 teaspoon Honey
  • 1 teaspoon Kosher salt
  • 1 teaspoon Ground cumin
  • 1 clove Garlic, minced
  • to taste Black pepper

Method
 

Preparation
  1. Rinse and drain black beans and black-eyed peas very well to prevent a watery salad.
  2. Dice the bell peppers and tomatoes, finely mince the red onion, and seed the jalapeño.
  3. Pat dry the corn, tomatoes, and beans to avoid excess moisture.
  4. In a bowl, combine all base ingredients (beans, peppers, tomatoes, onion, corn, jalapeño, cilantro).
Dressing Preparation
  1. In a separate bowl, whisk together the lime juice, red wine vinegar, olive oil, honey, salt, cumin, minced garlic, and black pepper.
  2. Adjust seasoning to taste for a zingy flavor.
Combine and Serve
  1. Pour the dressing over the salad and toss well to combine.
  2. Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

This dish can be made ahead, mixing everything except tomatoes and cilantro up to a day in advance. Store dressing separately for crisper veggies. Avocado should be added just before serving.