Cowboy Caviar Recipe

Introduction

Cowboy Caviar is a colorful and flavorful salad that combines fresh vegetables, beans, and a zesty dressing. Perfect as a dip or side dish, it’s a crowd-pleaser that’s both healthy and easy to prepare.

Ingredients

• 6 Roma tomatoes, seeded and diced (3½ cups)
• 14.5 ounces yellow corn, drained
• 15.25 ounces black beans, drained and rinsed
• 2 avocados, peeled, seeded and diced
• 1 red bell pepper, seeded and diced (1½ cups)
• 1 orange bell pepper, seeded and diced (1½ cups)
• 1 jalapeño, seeded and finely diced
• ½ cup red onion, finely diced (½ medium-sized red onion)
• ½ cup sweet yellow onion, finely diced (½ medium-sized onion)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh garlic, minced
• 4 tablespoons lime juice
• ¼ cup extra virgin olive oil
• 1 tablespoon extra virgin olive oil
• ¼ cup red wine vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked pepper

Instructions

1. Step 1: In a large mixing bowl, combine diced tomatoes, yellow corn, black beans, diced avocados, red and orange bell peppers, jalapeño, red and yellow onions, chopped cilantro, minced garlic, and lime juice. Gently stir until all ingredients are evenly mixed.
2. Step 2: In a small mixing bowl, whisk together ¼ cup olive oil, red wine vinegar, granulated sugar, kosher salt, and cracked pepper until well combined.
3. Step 3: Drizzle the dressing over the salad mixture. Stir gently until the dressing is fully incorporated.
4. Step 4: Serve immediately or refrigerate for flavors to meld. Enjoy as a dip with chips or as a vibrant side dish.

Tips & Variations

• For extra zest, leave some jalapeño seeds in or add a pinch of cayenne pepper to the dressing.
• Use fresh corn if in season for a sweeter crunch.
• Substitute black beans with black-eyed peas or pinto beans for variation.
• Add chopped green onions for additional mild onion flavor.
• A splash of hot sauce or a pinch of smoked paprika can enhance the smoky depth.

Storage

Store Cowboy Caviar in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, it’s best eaten fresh or within the first day. Stir gently before serving, and if needed, add a little extra lime juice to brighten the flavors when reheating or serving cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cowboy Caviar ahead of time?

Yes, you can prepare the salad a few hours in advance to let the flavors meld. However, add the avocado just before serving to prevent browning.

What can I serve Cowboy Caviar with?

Cowboy Caviar is great as a dip with tortilla chips, a topping for grilled meats, or as a fresh side salad for barbecues and picnics.

Cowboy Caviar Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

Cowboy Caviar is a vibrant, fresh, and healthy Tex-Mex salad featuring a colorful medley of tomatoes, corn, black beans, avocados, bell peppers, and onions, tossed in a tangy olive oil and red wine vinegar dressing. Perfect as a dip, side salad, or light meal, this no-cook recipe is packed with flavor and nutrition.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 to 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 6 Roma tomatoes, seeded and diced (about 3½ cups)
• 14.5 ounces yellow corn, drained
• 15.25 ounces black beans, drained and rinsed
• 2 avocados, peeled, seeded and diced
• 1 red bell pepper, seeded and diced (about 1½ cups)
• 1 orange bell pepper, seeded and diced (about 1½ cups)
• 1 jalapeño, seeded and finely diced
• ½ cup red onion, finely diced (½ medium-sized red onion)
• ½ cup sweet yellow onion, finely diced (½ medium-sized onion)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh garlic, minced
• 4 tablespoons lime juice

Dressing Ingredients

• ¼ cup extra virgin olive oil
• 1 tablespoon extra virgin olive oil
• ¼ cup red wine vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper

Instructions

1. Prepare the Salad: In a large mixing bowl, combine the diced Roma tomatoes, drained corn, rinsed black beans, diced avocados, diced red and orange bell peppers, finely diced jalapeño, red and sweet yellow onions, chopped cilantro, minced garlic, and lime juice. Gently stir all the ingredients just until evenly combined, being careful not to mash the avocados.
2. Make the Dressing: In a small mixing bowl, whisk together ¼ cup plus 1 tablespoon of extra virgin olive oil, red wine vinegar, granulated sugar, kosher salt, and freshly cracked black pepper until the mixture is well emulsified.
3. Toss the Salad: Drizzle the prepared dressing over the salad mixture. Stir gently just until the dressing is well incorporated throughout the salad, ensuring all ingredients are evenly coated.

Notes

• Seed the tomatoes and peppers to avoid excess liquid and keep the salad fresh and firm.
• Adjust the jalapeño amount according to your preferred spice level or omit seeds for less heat.
• Best served fresh but can be refrigerated for up to 24 hours; stir before serving as dressing may settle.
• Use fresh lime juice for vibrant flavor; bottled lime juice may alter the taste slightly.
• This salad works great as a dip with tortilla chips or as a topping for grilled meats.

Keywords: Cowboy Caviar, Tex-Mex salad, black bean salad, avocado salad, no-cook salad, healthy salad, party dip