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Easy Cowboy Caviar Recipe

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4.3 from 8 reviews

Easy Cowboy Caviar is a vibrant and flavorful Mexican-inspired salad featuring charred sweet corn, black beans, black-eyed peas, fresh vegetables, and a zesty chili lime vinaigrette. Perfect as a dip with chips or as a refreshing side dish for your summer cookouts or casual gatherings.

Ingredients

Chili Lime Vinaigrette

  • 2 cloves garlic (grated)
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon chili powder
  • 1/3 cup lime juice (freshly squeezed)
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar

Cowboy Caviar

  • 1¾ cup sweet corn (thawed if frozen)
  • 15 ounces canned black beans (drained and rinsed)
  • 15 ounces canned black eyed peas (or pinto beans, drained and rinsed)
  • 2 to 3 roma tomatoes (seeded and finely diced)
  • 1 orange bell pepper (seeded and finely diced)
  • 1 yellow bell pepper (seeded and finely diced)
  • 2 jalapeños (remove seeds and ribs for less heat)
  • 1 medium red onion (finely diced)
  • 1/3 cup chopped cilantro
  • 2 small avocados (diced)

Instructions

  1. Make the Chili Lime Vinaigrette: In a glass jar or bowl, combine grated garlic, sugar, kosher salt, ground cumin, ground coriander, chili powder, freshly squeezed lime juice, olive oil, and balsamic vinegar. Secure the lid and shake vigorously or whisk until all ingredients are well emulsified and combined.
  2. Char the Corn: Heat a dry skillet over medium heat. Add the sweet corn and cook undisturbed for 2 to 3 minutes until a good char forms on the kernels. Stir the corn and continue cooking for an additional 2 to 3 minutes to achieve charred spots around, then remove from heat and let it cool.
  3. Combine Salad Ingredients: In a large bowl, add the drained and rinsed black beans, black-eyed peas (or pinto beans), diced roma tomatoes, diced orange and yellow bell peppers, charred corn, finely diced jalapeños, diced red onion, and chopped cilantro.
  4. Add Vinaigrette: Pour the prepared chili lime vinaigrette over the salad ingredients in the bowl. Toss gently but thoroughly to ensure all components are coated evenly with the dressing.
  5. Add Avocado: Finally, add the diced avocados and gently toss again to combine, being careful not to mash the avocado pieces.
  6. Season to Taste: Taste the salad with chips to simulate how it will be served. Adjust seasoning by adding more kosher salt if desired just before serving.

Notes

  • For less heat, remove seeds and ribs from jalapeños completely or reduce the amount used.
  • Use freshly squeezed lime juice for best flavor in the vinaigrette.
  • The char on the corn adds a smoky depth; do not skip this step.
  • Serve chilled or at room temperature for optimal taste.
  • This recipe can be stored covered in the refrigerator for up to 2 days; add avocado just before serving to prevent browning.
  • Great as a dip with tortilla chips or as a side salad with grilled meats.

Find it online: https://cookedbysarah.com/easy-cowboy-caviar-recipe/