Description
This Cowboy Caviar recipe, adapted from The Well Plated Cookbook by Erin Clarke, is a vibrant and flavorful party appetizer that's perfect for serving with tortilla chips. It also doubles as a refreshing salad when tossed with greens. Made with a colorful mix of black beans, black-eyed peas, tomatoes, corn, bell pepper, and a zesty lime and cilantro dressing, this dish is quick to prepare and packed with fresh ingredients and bold flavors.
Ingredients
Main Ingredients
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups cooked black-eyed peas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels
- 1 red bell pepper, stemmed, seeded, and diced
- ½ cup diced red onion
- 1 medium jalapeño pepper, finely chopped
- Juice of 1 lime
- 2 large avocados, pitted and diced
- ¼ cup chopped fresh cilantro
- Tortilla chips, for serving
Dressing
- 2 tablespoons plus 1 teaspoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon honey
- 1 garlic clove, minced
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Combine the vegetables and beans: In a large glass mixing bowl, stir together the cooked black beans, black-eyed peas, halved cherry tomatoes, corn kernels, diced red bell pepper, diced red onion, finely chopped jalapeño, and freshly squeezed lime juice. Mix well to distribute the flavors evenly.
- Prepare the dressing: In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, ground cumin, cayenne pepper, honey, minced garlic, sea salt, and freshly ground black pepper until fully combined and smooth.
- Dress the mixture: Pour the prepared dressing over the bean and vegetable mixture. Gently fold in the diced avocados and chopped fresh cilantro, taking care not to mash the avocado pieces. Adjust seasoning to taste if needed.
- Chill and serve: If time permits, refrigerate the cowboy caviar for about 1 hour to allow the flavors to meld together beautifully. Serve chilled or at room temperature alongside tortilla chips as an appetizer or enjoy it as a hearty salad.
Notes
- For best flavor, allow the salad to chill for at least one hour before serving.
- Use fresh lime juice for the best citrusy brightness.
- Adjust the amount of jalapeño and cayenne to your desired spice level.
- This recipe can be doubled easily for larger gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add avocado last to keep it fresh.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American