Cowboy Caviar Fresh Salad (Printable)

A vibrant blend of beans, corn, peppers, and zesty lime dressing perfect for a light, fresh meal.

# What You'll Need:

→ Beans and Vegetables

01 - 1 can (15 oz) black beans, rinsed and drained
02 - 1 can (15 oz) sweet corn, drained or 1 1/2 cups thawed frozen corn
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 small red onion, finely diced
06 - 1 medium tomato, diced (optional)
07 - 1 jalapeño, seeded and finely chopped (optional)
08 - 1/4 cup fresh cilantro, chopped

→ Lime Vinaigrette

09 - 1/4 cup extra virgin olive oil
10 - 3 tablespoons fresh lime juice (about 2 limes)
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon honey or agave syrup (optional)
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# How-To:

01 - In a large bowl, mix together black beans, corn, bell peppers, red onion, tomato if using, jalapeño if using, and cilantro.
02 - Whisk olive oil, lime juice, apple cider vinegar, honey or agave if desired, cumin, chili powder, salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour the vinaigrette over the combined ingredients and gently toss until evenly coated.
04 - Let the salad rest for at least 10 minutes to enhance flavor integration.
05 - Serve chilled or at room temperature as a salad, dip with tortilla chips, or topping for tacos.

# Expert Advice:

01 -
  • It's naturally vegan and gluten-free, so it works for basically every diet at the table.
  • Tastes even better the day after you make it, so meal prep basically does itself.
  • You can serve it three different ways: as a salad, as a dip with chips, or spooned over tacos.
  • At roughly a dollar per serving, it's genuinely budget-friendly without feeling budget-friendly.
02 -
  • Drain your beans properly—don't skip this or the whole salad becomes a bean soup situation and the dressing gets watery.
  • Don't add avocado, cucumber, or tomatoes until you're ready to serve, because they release moisture and will make the salad soggy if they sit overnight.
  • This tastes noticeably better after a few hours in the fridge, so make it in the morning if you can.
03 -
  • Make the vinaigrette in a mason jar, shake it up, and you can keep it separate until you're ready to serve if you want to avoid any sogginess.
  • If you're using frozen corn, thaw it first and then pat it dry with paper towels so you're not adding extra moisture to the salad.
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