Description
A cowboy caviar with black beans, corn & avocado recipe is a fresh, bean-and-vegetable salsa that functions as a dip, salad, or side dish. Instead of relying on a cooked tomato puree base like traditional red salsas, this hearty dish relies on whole, raw vegetables and hearty legumes.
Ingredients
Scale
For the Cowboy Caviar:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, fresh, canned, or thawed frozen
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely chopped (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp red wine vinegar
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp honey or maple syrup, optional
Instructions
- Prepare the vegetables: Dice the avocado, tomatoes, bell pepper, red onion, and jalapeño. Chop the cilantro.
- Combine: Add the black beans, corn, tomatoes, avocado, bell pepper, red onion, cilantro, and jalapeño to a large bowl.
- Make the dressing: Whisk together olive oil, lime juice, red wine vinegar, cumin, chili powder, salt, pepper, and honey.
- Toss: Pour the dressing over the bean and vegetable mixture. Gently toss until everything is evenly coated.
- Chill: Refrigerate for 20–30 minutes to let the flavors blend.
- Serve: Give it a gentle stir before serving. Enjoy with tortilla chips or serve as a side dish.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer / Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: ~220 kcal
Keywords: black bean corn avocado salsa, Texas caviar with avocado, black bean and corn dip