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Fresh Loaded Cowboy Caviar with Perfect Lime Vinaigrette

Cowboy Caviar - featured image
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A bright, crunchy, and tangy no-cook summer salad loaded with black-eyed peas, black beans, corn, bell peppers, and a zesty homemade lime vinaigrette. Perfect for potlucks, barbecues, or a healthy weeknight side.

Ingredients

Scale
  • 2 cans (15 oz each) black-eyed peas, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1 ½ cups fresh or frozen corn, thawed)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 medium red onion, finely diced
  • 1–2 jalapeños, seeded and finely diced
  • 3–4 Roma tomatoes, seeded and diced
  • 1–2 avocados, diced (add just before serving)
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh lime juice (about 2–3 limes)
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon honey (or agave for vegan)
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Drain and rinse the canned black-eyed peas, black beans, and corn in a colander. Let drain well.
  2. Dice the red and green bell peppers into small, even pieces (about ¼-inch).
  3. Finely dice the red onion. If desired, soak in cold water for 10 minutes to mellow the bite, then drain and pat dry.
  4. Cut the jalapeño in half, scrape out seeds and membrane, and dice finely. Wash hands immediately.
  5. Cut Roma tomatoes in half, gently squeeze out seeds and excess juice, then dice the flesh.
  6. Roughly chop the cilantro, including the stems.
  7. In a small bowl or mason jar, combine lime juice, olive oil, honey, minced garlic, cumin, chili powder, salt, and black pepper. Whisk or shake until emulsified and slightly thickened. Adjust seasoning to taste.
  8. In a large mixing bowl, combine the drained black-eyed peas, black beans, corn, diced bell peppers, red onion, jalapeño, tomatoes, and cilantro.
  9. Pour the vinaigrette over the mixture and fold gently with a large spoon or spatula until evenly coated.
  10. Cover and refrigerate for at least 30 minutes to let flavors meld (optional but recommended).
  11. Just before serving, dice the avocado and gently fold it into the cowboy caviar. Taste and adjust salt or lime juice if needed.

Notes

For best results, dice all vegetables to a uniform size. The vinaigrette should be boldly seasoned to flavor the beans and vegetables. Letting the salad rest in the fridge for at least 30 minutes (or overnight) enhances the flavor. Add avocado only to the portion being served immediately to prevent browning. Leftovers keep in an airtight container in the refrigerator for up to 4 days (remove avocado before storing).

Nutrition

Keywords: cowboy caviar, black-eyed pea salad, summer salad, no-cook recipe, potluck, vegan, gluten-free, lime vinaigrette

Find it online: https://spoonmira.com/fresh-loaded-cowboy-caviar-with-perfect-lime-vinaigrette/