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Easy Cowboy Caviar with Lime Cilantro Dressing

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A fresh, tangy, and colorful cowboy caviar (Texas caviar) with black beans, black-eyed peas, corn, bell peppers, and a zesty lime cilantro dressing. Ready in 15 minutes, no cooking required, and perfect for parties, potlucks, or a healthy snack.

Ingredients

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  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 can (15 oz) sweet corn, drained (or 1 ½ cups frozen corn, thawed)
  • 1 large red bell pepper, diced small
  • 1 large green bell pepper, diced small
  • ½ medium red onion, finely diced
  • 1 to 2 jalapeños, seeded and minced
  • 3 medium Roma tomatoes, seeded and diced
  • 1 cup fresh cilantro, chopped loosely
  • 2 ripe but firm avocados, diced
  • ¼ cup fresh lime juice (from 2 to 3 limes)
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon honey (or agave nectar for vegan)
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • ½ teaspoon fine sea salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon white wine vinegar (optional)

Instructions

  1. Prepare the beans and corn: Open the cans of black beans and black-eyed peas. Pour them into a colander and rinse thoroughly under cold running water for about 30 seconds. Let them drain well. For the corn, if using canned, drain it well. If using frozen, let it thaw completely and pat dry with a paper towel.
  2. Dice the vegetables: Cut bell peppers in half, remove stems, seeds, and white membranes. Slice into strips, then cut into small, even dice (about ¼-inch pieces). Dice the red onion. For the jalapeño, slice in half lengthwise, scrape out seeds and membranes, then mince finely. Dice the Roma tomatoes after removing seeds. Place each prepared vegetable in separate bowls or piles.
  3. Make the lime cilantro dressing: In a small bowl or mason jar, combine ¼ cup fresh lime juice, ⅓ cup olive oil, 1 tablespoon honey, 1 teaspoon ground cumin, 2 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper. Add white wine vinegar if using. Whisk vigorously until emulsified and slightly thickened (about 30 seconds), or shake in a jar for 20 seconds. Taste and adjust seasoning.
  4. Combine the base ingredients: In a large mixing bowl, add the drained black beans, black-eyed peas, corn, diced red bell pepper, green bell pepper, red onion, jalapeño, and Roma tomatoes. Pour the dressing over everything. Fold gently but thoroughly until all ingredients are coated (about 1 to 2 minutes).
  5. Add the cilantro and avocado: Fold in 1 cup of chopped fresh cilantro. Taste and adjust seasoning if needed. If serving immediately, fold in the diced avocado gently. If making ahead, wait to add avocado until just before serving.
  6. Let it rest: Cover the bowl and let it sit at room temperature for 15 to 20 minutes to allow flavors to meld. For best results, refrigerate for 1 to 2 hours.
  7. Serve and enjoy: Give the cowboy caviar a final stir. If you reserved the avocado, fold it in now. Transfer to a serving bowl and garnish with extra cilantro sprigs and lime wedges if desired. Serve with tortilla chips, scoop-style chips, or as a topping for grilled chicken or fish.

Notes

For best flavor, let the cowboy caviar rest for at least 15 minutes before serving. The flavors deepen overnight. Add avocado just before serving to prevent browning. If making ahead, double the dressing as the beans absorb it over time. To reduce heat, remove seeds and membranes from jalapeño. For a smoky twist, use fire-roasted corn or grill the corn and peppers before dicing.

Nutrition

Keywords: cowboy caviar, Texas caviar, black bean salsa, lime cilantro dressing, vegan appetizer, gluten-free, party dip, summer recipe

Find it online: https://sagestirs.com/easy-cowboy-caviar-with-lime-cilantro-dressing/