Cowboy Caviar Bean Salad (Printable Version)

Vibrant salad combining beans, fresh vegetables, and tangy dressing. Versatile as a dip, side, or topping.

# The Ingredients You'll Need:

→ Beans & Legumes

01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1 (15 oz) can black-eyed peas, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, diced
04 - 1 cup sweet corn kernels, fresh or thawed
05 - 1/2 red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1 green bell pepper, diced
08 - 1 jalapeño, seeded and finely chopped
09 - 1/2 cup fresh cilantro, chopped

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 3 tablespoons freshly squeezed lime juice
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step Instructions:

01 - In a large mixing bowl, combine black beans, black-eyed peas, diced tomatoes, corn kernels, red onion, red bell pepper, green bell pepper, jalapeño, and fresh cilantro.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lime juice, red wine vinegar, ground cumin, smoked paprika, sea salt, and freshly ground black pepper until well blended and emulsified.
03 - Pour the prepared dressing over the bean and vegetable mixture. Gently toss to combine, ensuring all ingredients are evenly coated with the dressing.
04 - Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld and develop.
05 - Remove from refrigerator and serve chilled or at room temperature. Pair with tortilla chips as a dip, serve as a side salad, or use as a topping for grilled meats.

# Additional Tips::

01 -
  • It gets better as it sits, so you can make it hours or even a day ahead without any last minute panic.
  • Every bite has crunch, tang, and just enough heat to keep things interesting without overwhelming anyone.
  • It works as a dip, a salad, a taco filling, or a topping for grilled chicken, so one batch serves a dozen purposes.
  • The ingredient list looks long, but its all chopping and stirring, no heat required, no timing stress.
02 -
  • If you skip rinsing the canned beans, the starchy liquid will make the dressing cloudy and the whole dish will taste flat and metallic.
  • Letting it sit for at least an hour is not optional, the acid needs time to soften the onion and let the cumin and paprika bloom into the oil.
  • Add avocado only right before serving or it will turn brown and mushy, ruining the bright, fresh look of the bowl.
03 -
  • Use a jar with a tight fitting lid to make the dressing, shake it hard for thirty seconds, and you will get a perfect emulsion without a whisk or any effort.
  • Dice everything to roughly the same size so each bite has a little of everything, and no single ingredient dominates the texture.
  • Taste the salad after it has rested in the fridge, because the salt and acid can mellow out, and a small adjustment before serving makes all the difference.
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