Cowboy Caviar Vibrant Salad (Printable)

A colorful mix of black beans, corn, peppers and lime dressing for a flavorful, easy dish.

# 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

# Directions:

01 - In a large bowl, mix black beans, corn, bell peppers, red onion, tomato (if used), jalapeño (if used), and cilantro until evenly distributed.
02 - In a small bowl or jar, whisk together olive oil, lime juice, apple cider vinegar, honey or agave (if using), cumin, chili powder, salt, and black pepper until fully emulsified.
03 - Pour the vinaigrette over the bean and vegetable mixture and toss gently to ensure even coating.
04 - Allow the salad to rest for at least 10 minutes at room temperature to enhance flavor integration.
05 - Serve chilled or at room temperature as a salad, dip alongside tortilla chips, or as a topping for tacos.

# Expert Tips:

01 -
  • It's colorful enough to be the star of any table, yet humble enough to make you feel like you're winning at adulting.
  • The lime vinaigrette wakes everything up without needing any cooking, so your kitchen stays cool and your hands stay clean.
  • Tastes better the next day, which means you can actually meal prep without sacrificing flavor.
02 -
  • Don't skip rinsing the canned beans—it removes the thick starch that makes everything clumpy and keeps the salad light and fresh.
  • The salad tastes noticeably better after sitting in the fridge for a few hours, so if you have time, make it in the morning and thank yourself at dinner.
03 -
  • Make the vinaigrette in a jar and shake it hard—it mixes better and you can store it separately for adding to greens later.
  • If you're serving this at a potluck, pack the vinaigrette in a separate container and dress it right before people eat—the salad stays crisp instead of getting soggy.
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