The Best Cowboy Caviar
A colorful and crunchy bean salad that works perfectly as a fresh dip or a healthy side dish.
dailyrecipesbook.comThis dish is a favorite in my house because it is so incredibly easy to pull together. It is packed with fresh vegetables and hearty beans, making it a wonderful option for potlucks or just a quick snack during the week.
My top tip is to let the mixture sit in the fridge for at least an hour before serving. This allows all those tangy dressing flavors to soak into the beans and corn for the best taste.
Ingredients
- 1 can black beans, drained and rinsed
- 1 can black eyed peas, drained and rinsed
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, quartered
- 1/2 cup fresh cilantro, chopped
- 1 jalapeno, seeded and minced
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- Salt and black pepper to taste
Instructions
- 1
In a large mixing bowl, combine the black beans, black eyed peas, corn, bell peppers, onion, tomatoes, cilantro, and jalapeno.
- 2
In a small separate jar or bowl, whisk together the olive oil, lime juice, honey, chili powder, salt, and pepper until well combined.
- 3
Pour the dressing over the bean mixture and toss everything gently until well coated.
- 4
Cover the bowl and refrigerate for at least one hour before serving to let the flavors meld together.
- 5
Serve chilled with your favorite tortilla chips or as a side dish for grilled meats.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. If you like a little extra heat, keep some of the seeds in the jalapeno when chopping it up.
Made this recipe? Let us know how it went.
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