Cowboy Caviar Recipe
Introduction
Cowboy Caviar is a vibrant, fresh dip packed with colorful vegetables and bold flavors. Perfect as a party appetizer or a healthy snack, it’s easy to prepare and bursting with a zesty lime dressing.
Ingredients
- 6 Roma tomatoes (seeded and diced, about 3½ cups)
- 14.5 ounces yellow corn (drained)
- 15.25 ounces black beans (drained and rinsed)
- 2 avocados (peeled, seeded, and diced)
- 1 red bell pepper (seeded and diced, about 1½ cups)
- 1 orange bell pepper (seeded and diced, about 1½ cups)
- 1 jalapeño (seeded and finely diced)
- ½ cup red onion (finely diced, about ½ medium-sized red onion)
- ½ cup sweet yellow onion (finely diced, about ½ medium-sized onion)
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon fresh garlic (minced)
- 4 tablespoons lime juice
- ¼ cup extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
Instructions
- Step 1: In a large mixing bowl, combine the diced tomatoes, drained corn, rinsed black beans, diced avocados, red and orange bell peppers, jalapeño, red and yellow onions, chopped cilantro, minced garlic, and lime juice. Stir gently until the ingredients are evenly mixed.
- Step 2: In a small mixing bowl, whisk together ¼ cup and 1 tablespoon of extra virgin olive oil, red wine vinegar, sugar, kosher salt, and cracked pepper until fully combined.
- Step 3: Drizzle the dressing over the salad mixture and stir gently until everything is well coated and incorporated.
- Step 4: Serve immediately or chill for about 30 minutes to let the flavors meld. Enjoy as a dip with chips or as a side salad.
Tips & Variations
- For a milder version, remove all seeds from the jalapeño or substitute with a small amount of sweet bell pepper.
- Add chopped fresh corn instead of canned for extra sweetness and crunch during summer.
- Swap lime juice with fresh lemon juice for a slightly different citrus tang.
- Enhance the flavor by adding a teaspoon of ground cumin or smoked paprika to the dressing.
Storage
Store cowboy caviar in an airtight container in the refrigerator for up to 2 days. The avocados may brown slightly over time, so it’s best enjoyed fresh. Stir well before serving. Leftovers can be eaten cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make cowboy caviar ahead of time?
Yes, you can prepare it a few hours in advance and refrigerate. However, for best texture and color, add the avocados and dressing just before serving or shortly before storing.
What can I serve with cowboy caviar?
This dish pairs wonderfully with tortilla chips for dipping, grilled meats, tacos, or as a fresh topping on salads and sandwiches.
Print
Cowboy Caviar Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Cowboy Caviar is a vibrant, fresh, and colorful salad that combines diced tomatoes, corn, black beans, avocados, and bell peppers with a zesty lime and olive oil dressing. This easy no-cook recipe is perfect as a healthy snack, dip, or side dish, offering a delicious balance of fresh vegetables, beans, and tangy flavors.
Ingredients
Salad Ingredients
- 6 Roma tomatoes, seeded and diced (3½ cups)
- 14.5 ounces yellow corn, drained
- 15.25 ounces black beans, drained and rinsed
- 2 avocados, peeled, seeded and diced
- 1 red bell pepper, seeded and diced (1½ cups)
- 1 orange bell pepper, seeded and diced (1½ cups)
- 1 jalapeño, seeded and finely diced
- ½ cup red onion, finely diced (½ medium-sized red onion)
- ½ cup sweet yellow onion, finely diced (½ medium-sized onion)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh garlic, minced
- 4 tablespoons lime juice
Dressing Ingredients
- ¼ cup extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Instructions
- Prepare the Salad: In a large mixing bowl, combine the diced Roma tomatoes, yellow corn, black beans, diced avocados, red and orange bell peppers, finely diced jalapeño, red onion, sweet yellow onion, chopped cilantro, minced garlic, and lime juice. Gently stir until all ingredients are evenly mixed to prevent mashing the avocados.
- Make the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, granulated sugar, kosher salt, and fresh cracked black pepper until the dressing is well combined and slightly emulsified.
- Dress the Salad: Drizzle the prepared dressing evenly over the salad. Carefully stir the salad again just until the dressing is well incorporated, ensuring all the flavors meld together.
Notes
- For best texture, be gentle when mixing to avoid mashing the avocados.
- Adjust the jalapeño quantity depending on your preferred spice level.
- Serve chilled or at room temperature for optimal flavor.
- This salad can be enjoyed as a dip with tortilla chips or as a side dish alongside grilled meats.
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American Southwestern
Keywords: Cowboy Caviar, black bean salad, summer salad, no-cook recipe, healthy salad, avocado salad, southwestern salad, party dip
