Cowboy Caviar (Texas Caviar Recipe)
I guarantee this dish will be the hit at your next picnic, potluck, or party! This budget-minded salad is chock-full of colorful veggies and black beans in a tangy and spicy dressing that really hits the spot. Serve it as a side salad or with tortilla chips for an awesome dip.
Servings: 6 to 8 servings
Ingredients
- 2 15-ounce cans black beans rinsed and drained
- 1 ear corn roasted and kernels removed or 1 (11-ounce) can of corn
- 1 small red onion diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 red or orange bell pepper diced
- 2 cups cherry tomatoes quartered
- 2 avocados chopped
- 1 to 2 jalapeños seeded (to taste), minced
- tortilla chips for serving
Dressing:
- 1/3 cup olive oil
- 1/3 cup lime juice
- 1/3 cup red wine vinegar
- Handful cilantro leaves chopped
- 2 tablespoons hot sauce such as Valentina
- 1 teaspoons kosher salt
- ½ teaspoon pepper
Instructions
- In a small bowl, whisk together olive oil, lime juice, vinegar, cilantro, hot sauce, salt and pepper. Set aside.
- In a large bowl, combine remaining ingredients. Toss with dressing until well combined.
Video
Notes
- You can use red wine vinegar, or substitute with apple cider vinegar, rice vinegar, or white vinegar.
- Use grilled corn on the cob, canned sweet corn (not creamed), or thawed frozen corn.
- This dish can be made ahead of time—just wait to add the avocados until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Nutrition facts do not include tortilla chips or cups.
Nutrition
Calories: 73kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 179mg | Fiber: 3g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 21mg | Calcium: 9mg | Iron: 1mg