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Flavorful Cowboy Caviar Recipe with Mango Chipotle Lime Dressing

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A quick and easy cowboy caviar salad featuring black beans, corn, and a unique mango chipotle lime dressing that balances smoky heat with fresh sweetness.

Ingredients

Scale
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 cup cherry tomatoes, quartered
  • 1 medium avocado, diced
  • 1/2 cup red onion, finely chopped
  • 1 ripe mango, peeled and diced
  • 1/4 cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 3 tablespoons olive oil (extra virgin)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse and drain the black beans and corn. Quarter the cherry tomatoes, dice the avocado and mango, finely chop the red onion and cilantro, and mince the jalapeño if using.
  2. In a small bowl or mason jar, combine olive oil, fresh lime juice, honey, chipotle chili powder, cumin, garlic powder, salt, and pepper. Whisk or shake vigorously until emulsified and slightly thickened.
  3. Add the beans, corn, tomatoes, avocado, mango, red onion, cilantro, and jalapeño to a large bowl. Pour the dressing over and gently fold everything together with a spatula or salad servers, being careful not to mash the avocado.
  4. Taste and adjust seasoning if needed. Serve immediately or chill for 10-15 minutes to let flavors meld. Add avocado last if storing to prevent browning.

Notes

Use fresh lime juice for best flavor. Adjust chipotle powder and jalapeño to control heat. Add avocado last to avoid browning. Store dressing separately if making ahead. Rinse canned beans and corn well to reduce canned taste.

Nutrition

Keywords: cowboy caviar, mango chipotle lime dressing, black bean salad, easy salad, healthy snack, gluten-free, vegan option

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