Cowboy Caviar (Corn and Black Bean Salad)

Cowboy Caviar, also known as Texas Caviar, is a colorful, fresh, and flavorful salad made with black beans, corn, tomatoes, and a tangy vinaigrette. This easy-to-make dish is perfect as a dip, side salad, or even a light main meal. It’s a go-to for potlucks, barbecues, or healthy weekday snacking.

Why You’ll Love This Recipe

This recipe is beloved for its vibrant taste and versatility. It’s:

• Packed with nutritious ingredients like beans and vegetables
• Vegan and gluten-free
• Quick to prepare with no cooking required
• Perfect for meal prep and tastes even better the next day
• Ideal as a dip with chips, taco filling, or salad topping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Black beans
• Corn (fresh, canned, or frozen and thawed)
• Cherry tomatoes or Roma tomatoes
• Red bell pepper
• Green bell pepper
• Red onion
• Jalapeño (optional for a spicy kick)
• Fresh cilantro
• Olive oil
• Red wine vinegar or lime juice
• Garlic
• Salt
• Black pepper
• Sugar (optional)

Directions

1. Rinse and drain the black beans and corn.
2. Dice the tomatoes, peppers, onion, and jalapeño (if using).
3. Finely chop the cilantro.
4. In a large bowl, combine the beans, corn, tomatoes, peppers, onion, jalapeño, and cilantro.
5. In a separate small bowl, whisk together olive oil, red wine vinegar or lime juice, minced garlic, salt, pepper, and sugar if desired.
6. Pour the dressing over the salad and toss everything together until well combined.
7. Chill for at least 30 minutes before serving to allow the flavors to meld.

Servings and timing

This recipe makes about 6–8 servings.
Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes

Variations

• Use black-eyed peas instead of black beans for a Southern twist.
• Add diced avocado just before serving for extra creaminess.
• Use green onions instead of red onions for a milder flavor.
• Substitute white balsamic or apple cider vinegar in the dressing.
• Toss in some crumbled feta or cotija cheese if not keeping it vegan.

Storage/Reheating

Cowboy Caviar stores well in an airtight container in the refrigerator for up to 4–5 days. The flavors actually deepen and improve with time.
Avoid freezing as the texture of the fresh vegetables will change.
No reheating is required—just serve it cold or at room temperature.

FAQs

What is Cowboy Caviar made of?

Cowboy Caviar typically includes black beans, corn, tomatoes, peppers, onion, and a tangy vinaigrette dressing. Optional add-ins include avocado, jalapeños, or cheese.

Is Cowboy Caviar healthy?

Yes, it’s full of fiber, plant-based protein, vitamins, and healthy fats, making it a wholesome and nutritious dish.

Can I make Cowboy Caviar ahead of time?

Absolutely. It tastes even better after chilling for a few hours or overnight as the flavors meld together.

What do you eat Cowboy Caviar with?

Serve it as a dip with tortilla chips, as a topping for tacos, on grilled meats, or as a side salad.

Can I use canned corn and beans?

Yes. Just make sure to rinse and drain them well before using.

How spicy is Cowboy Caviar?

It’s not inherently spicy, but adding jalapeños will give it some heat. You can control the spice level based on your preference.

Is Cowboy Caviar vegan?

Yes, this recipe is naturally vegan and gluten-free.

Can I freeze Cowboy Caviar?

Freezing is not recommended due to the high water content in the fresh vegetables, which can result in a mushy texture upon thawing.

How long does Cowboy Caviar last in the fridge?

It can last for 4 to 5 days in an airtight container when stored in the refrigerator.

Can I add meat to this recipe?

Sure, grilled chicken or shrimp can be added to make it more filling, though it’s traditionally a vegetarian dish.

Conclusion

Cowboy Caviar is a colorful, flavor-packed dish that fits any occasion—from backyard BBQs to weekday lunches. With fresh ingredients and a zesty dressing, it’s a crowd-pleaser that’s as simple as it is satisfying. Try it once, and you’ll keep coming back to this easy and adaptable salad.

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