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Zesty Texas Cowboy Caviar with Easy Lime Dressing

Zesty Texas Cowboy Caviar with Fresh Lime Dressing - featured image
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A bright, punchy bean salad with fresh lime dressing that’s perfect for potlucks and picnics. It’s quick to make, packed with texture, and gets better as it sits.

Ingredients

Scale
  • 2 cans (15 oz each) black-eyed peas, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 large red bell pepper, diced small
  • 1 medium green bell pepper, diced small
  • 1/2 medium red onion, finely diced
  • 1–2 jalapeños, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, diced just before serving
  • 1/4 cup fresh lime juice (about 2–3 limes)
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Instructions

  1. Drain and rinse the black-eyed peas, black beans, and corn in a colander. Let drain well.
  2. Dice the red and green bell peppers into small, uniform pieces (about 1/4-inch). Finely dice the red onion. If desired, soak the diced onion in cold water for 5 minutes to mellow the bite, then drain. Mince the jalapeño (remove seeds and membranes for less heat). Chop the cilantro.
  3. In a small bowl or mason jar, combine the fresh lime juice, olive oil, apple cider vinegar, honey, ground cumin, salt, and black pepper. Shake or whisk vigorously until emulsified.
  4. In a large mixing bowl, combine the drained black-eyed peas, black beans, corn, diced bell peppers, red onion, jalapeño, and cilantro. Toss gently to distribute.
  5. Pour the dressing over the bean and vegetable mixture. Stir well to coat everything evenly.
  6. Cover the bowl and refrigerate for at least 1 hour (overnight is even better) to let the flavors meld.
  7. Just before serving, dice the avocado and gently fold it into the salad.
  8. Transfer to a serving bowl, garnish with extra cilantro if desired, and serve with tortilla chips or as a side dish.

Notes

For best flavor, let the salad rest in the fridge for at least 1 hour. Add avocado just before serving to prevent browning. If you prefer a milder onion flavor, soak the diced red onion in cold water for 5 minutes. To toast the cumin, heat it in a dry skillet over medium heat for about 30 seconds until fragrant.

Nutrition

Keywords: cowboy caviar, Texas caviar, bean salad, lime dressing, potluck, vegan, gluten-free, summer recipe

Find it online: https://cookyep.com/zesty-texas-cowboy-caviar-with-easy-lime-dressing/