Cowboy Caviar Salad with Corn, Beans, and Tangy Dressing
A vibrant mix of beans, corn, and fresh vegetables tossed in a tangy dressing, perfect as a dip or refreshing side dish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
Scale
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) black-eyed peas, drained and rinsed
1 1/2 cups corn kernels
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/2 green bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/3 cup olive oil
3 tablespoons lime juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
Instructions
- Drain and rinse beans and peas thoroughly.
- Prepare and chop all vegetables.
- Combine beans, corn, tomatoes, peppers, onion, and cilantro in a large bowl.
- Whisk together olive oil, lime juice, vinegar, honey, and seasonings.
- Pour dressing over mixture and stir gently to coat.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least one hour.
- Stir before serving.
Notes
Add diced avocado just before serving for extra creaminess.