Cowboy Caviar Bean Salad (Printable)

Colorful bean and vegetable salad with zesty lime dressing—perfect for parties or as a versatile side dish.

# What You'll Need:

→ Beans & Legumes

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

# Directions:

01 - In a large mixing bowl, combine 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 freshly ground black pepper until well blended.
03 - Pour the prepared dressing over the bean and vegetable mixture. Gently toss to combine, ensuring all ingredients are evenly coated with the dressing.
04 - Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and develop.
05 - Remove from refrigerator and serve chilled or at room temperature with tortilla chips or as an accompaniment to grilled proteins.

# Expert Advice:

01 -
  • It gets better as it sits, so making it ahead means less stress and more flavor when guests arrive.
  • Every bite tastes bright and fresh without any actual cooking, just chopping and tossing.
  • You can scoop it with chips, pile it on tacos, or eat it straight from the bowl with a spoon and no one will judge you.
02 -
  • Do not skip the resting time, because this tastes okay immediately but becomes absolutely crave-worthy after the dressing soaks into the beans and vegetables.
  • Dice everything the same size or you will end up with bites that are all onion or all pepper, and nobody wants that kind of surprise.
03 -
  • Taste the dressing before pouring it over everything, because lime juice varies in tartness and you might need an extra squeeze or pinch of salt.
  • Use a slotted spoon to serve this if it has been sitting for a while, because the vegetables release liquid and you do not want a puddle of dressing at the bottom of every plate.
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