Cowboy Caviar Recipe

Introduction

Cowboy Caviar is a vibrant, fresh, and flavorful salad that combines crisp vegetables, creamy avocado, and a zesty dressing. Perfect as a dip or a side dish, it brings a burst of color and taste to any meal.

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 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

1. Step 1: In a large mixing bowl, combine the diced tomatoes, drained corn, rinsed black beans, diced avocados, diced red and orange bell peppers, finely diced jalapeño, both onions, chopped cilantro, minced garlic, and lime juice. Stir gently until the ingredients are evenly mixed.
2. Step 2: In a small bowl, whisk together ¼ cup plus 1 tablespoon of extra virgin olive oil, red wine vinegar, granulated sugar, kosher salt, and fresh cracked pepper until the dressing is well blended.
3. Step 3: Drizzle the dressing over the salad and stir gently just until everything is well incorporated. Serve immediately or chill briefly before serving.

Tips & Variations

• For a spicier kick, leave some jalapeño seeds or add a pinch of cayenne pepper to the dressing.
• Use fresh corn if in season by cutting kernels off the cob and lightly steaming them for a sweeter flavor.
• Add cooked and chopped chicken or shrimp to turn this into a hearty main dish.
• Serve with tortilla chips as a healthy, colorful dip.

Storage

Store Cowboy Caviar in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh due to the avocado, which may brown over time. Stir gently before serving again. If needed, add a little extra lime juice to brighten flavors after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cowboy Caviar ahead of time?

You can prepare the salad ingredients in advance, but mix the avocado and dressing in just before serving to keep the avocado fresh and prevent sogginess.

What can I serve with Cowboy Caviar?

This dish pairs wonderfully with grilled meats, tacos, or as a dip with tortilla chips. It also complements picnic or barbecue menus nicely.

Cowboy Caviar Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

Cowboy Caviar is a vibrant, fresh, and hearty salad featuring a colorful medley of tomatoes, corn, black beans, avocados, bell peppers, jalapeño, and onions, all tossed in a tangy and slightly sweet red wine vinaigrette. This no-cook dish is perfect as a dip, side, or light meal, offering a delightful balance of textures and flavors that capture the essence of Southwestern cuisine.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 to 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Southwestern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad 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

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 pepper

Instructions

1. Prepare the Salad: In a large mixing bowl, combine the diced Roma tomatoes, drained yellow corn, rinsed black beans, diced avocados, diced red and orange bell peppers, finely diced jalapeño, finely diced red and sweet yellow onions, chopped cilantro, minced garlic, and lime juice. Gently stir the ingredients just until they are evenly mixed, being careful not to mash the avocados.
2. Make the Dressing: In a small mixing bowl, whisk together the ¼ cup plus 1 tablespoon of extra virgin olive oil, red wine vinegar, granulated sugar, kosher salt, and freshly cracked pepper until the mixture is well emulsified and smooth.
3. Combine Dressing and Salad: Drizzle the prepared dressing evenly over the salad in the large mixing bowl. Stir gently but thoroughly until all the salad ingredients are well coated with the dressing, ensuring an even flavor distribution.

Notes

• For a spicier kick, leave some jalapeño seeds in or add more jalapeño as desired.
• Serve immediately to enjoy the freshest flavors and avoid the avocados browning, or cover tightly and refrigerate for up to 4 hours.
• This salad works well as a dip with tortilla chips or a side dish for grilled meats.
• Adjust seasoning to taste, especially salt and lime juice, before serving.
• For added zest, consider a splash of hot sauce or chopped green onions.

Keywords: Cowboy caviar, black bean salad, Southwestern salad, no-cook salad, avocado salad, bean dip, fresh salsa, healthy salad