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Fresh Classic Loaded Cowboy Caviar with Easy Lime Dressing

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A vibrant, no-cook bean salad with black beans, black-eyed peas, fresh corn, bell peppers, and a tangy lime dressing. Perfect for potlucks, barbecues, or a quick, healthy snack.

Ingredients

Scale
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) black-eyed peas, rinsed and drained
  • 1 cup fresh corn kernels (from 1 large ear) or frozen, thawed
  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 medium green bell pepper, diced (about 1 cup)
  • 2 medium Roma tomatoes, seeded and diced (about 1 cup)
  • ½ medium red onion, finely diced (about ½ cup)
  • 1 small jalapeño, seeded and minced (about 2 tablespoons)
  • ½ cup fresh cilantro, chopped
  • 1 large avocado, diced (about 1 cup)
  • ¼ cup fresh lime juice (from about 2 large limes)
  • ¼ cup olive oil (extra virgin preferred)
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground

Instructions

  1. Rinse and drain the black beans and black-eyed peas in a colander. Let drain thoroughly.
  2. If using fresh corn, cut kernels off the cob. If using frozen, thaw and pat dry.
  3. Dice the bell peppers, tomatoes, red onion, and jalapeño into ¼-inch pieces. Chop the cilantro.
  4. In a small bowl or jar, combine lime juice, olive oil, honey, cumin, garlic powder, salt, and black pepper. Whisk or shake until well blended. Taste and adjust seasoning.
  5. In a large bowl, combine the beans, corn, bell peppers, tomatoes, red onion, jalapeño, and cilantro. Toss gently.
  6. Pour the dressing over the vegetable-bean mixture and stir until everything is well coated.
  7. Cover and refrigerate for at least 30 minutes (1 hour or overnight is better) to let flavors meld.
  8. Just before serving, dice the avocado and gently fold it into the salad.
  9. Taste and adjust salt or lime juice if needed. Garnish with extra cilantro and lime wedges. Serve with tortilla chips or as a topping.

Notes

For best flavor, let the salad rest in the fridge for at least 30 minutes. Add avocado just before serving to prevent browning. If you have leftovers, store without avocado and add fresh avocado when serving. Toast the cumin in a dry skillet for 30 seconds before adding to the dressing for a deeper flavor.

Nutrition

Keywords: cowboy caviar, bean salad, lime dressing, vegan, gluten-free, potluck, summer recipe

Find it online: https://crispcraving.com/fresh-classic-loaded-cowboy-caviar-with-easy-lime-dressing/