Cowboy Caviar

This cowboy caviar is a colorful, no-cook bean salad with black beans, black-eyed peas, corn, bell pepper, and avocado, all tossed in a simple lime vinaigrette. You mix it together in one bowl in about 15 minutes, no cooking required. It's naturally gluten-free and vegan, great for potlucks, cookouts, and game day.

Course Appetizer, Snack

Cuisine American

Keyword cowboy caviar

Prep Time 5

Chill Time 10

Total Time 15

Servings servings

Calories 330.46kcal

Author Olivia Wyles

Ingredients

1 tomato diced
1 cup black beans drained and rinsed
1 cup black-eyed peas drained and rinsed
1 cup sweet corn kernels
½ cup green bell pepper finely chopped
1 avocado
1 teaspoon minced garlic
2 tablespoon chopped red onion
3 tablespoon olive oil
1 tablespoon lime juice
½ teaspoon dried oregano
⅓ teaspoon black pepper
¼ teaspoon salt

Cups - Metric

Instructions

Add the black beans, black-eyed peas, diced tomato, corn, green pepper, and red onion to a large bowl.
In a small jar, combine olive oil, lime juice, garlic, oregano, black pepper, and salt. Seal tightly and shake until well mixed.
Pour the dressing over the bean mixture and stir to combine.
Peel the avocado, remove the pit, dice it, and add to the bowl.
Gently mix to avoid mashing the avocado. Chill for 30 minutes if desired, then stir again before serving. Serve with fresh cilantro, corn chips, and lime wedges.

Notes

Rinse beans well to keep flavors clean and fresh.
Use firm avocado to maintain texture.
Tastes even better after resting in the fridge.
Add jalapeño for heat if desired.

Nutrition