Cowboy Caviar Vibrant Salad (Printable version)

A zesty combination of black beans, corn, peppers, and lime dressing for a fresh, light dish.

# What you 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

# Steps to follow:

01 - In a large bowl, mix the black beans, corn, bell peppers, red onion, tomato (if using), jalapeño (if using), and cilantro until evenly distributed.
02 - Whisk together olive oil, lime juice, apple cider vinegar, honey or agave syrup (if using), ground cumin, chili powder, salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour the vinaigrette over the vegetable mixture and toss gently to coat all components thoroughly.
04 - Let the salad rest for at least 10 minutes to develop flavors.
05 - Serve chilled or at room temperature as a fresh salad, a dip with tortilla chips, or a topping for tacos.

# Expert tips:

01 -
  • It comes together in minutes but tastes like you spent way more effort than you actually did.
  • This salad works everywhere: picnics, potlucks, casual weeknight dinners, or stuffed into tacos when you need something quick.
  • The lime vinaigrette wakes up every ingredient without drowning them, which is harder to pull off than it sounds.
  • It's so naturally vegan and gluten-free that nobody realizes they're eating something intentionally healthy.
02 -
  • Never skip rinsing the canned beans—the starchy liquid is what makes salads look sad and soggy an hour in.
  • If you're making this ahead, keep the avocado and extra cilantro separate and add them right before serving, otherwise they'll turn brown and lose their brightness.
  • Taste the dressing before you pour it in—it should make your mouth wake up with lime and spice, because that's your only chance to adjust it before everything is mixed.
03 -
  • Make the dressing in a mason jar so you can shake it instead of whisking, which is faster and honestly more fun than it should be.
  • If you're serving this at a party and want it to stay fresh for hours, keep the dressing separate and toss everything together 30 minutes before people arrive so it's perfectly married but not sitting in liquid all day.
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