Ahh, a nice summery bean salad in January…

I like this Cowboy Caviar recipe so much I make it year-round. Including now, with snow coming down. It’s fresh and flavorful and a great item to have in the fridge for a quick healthy snack. I like it with tortilla chips but it also goes excellently as part of a burrito bowl meal with rice, cheese, guacamole, and hot sauce. Or you could put in in a wrap with rice, cheese, guacamole, and hot sauce for a regular burrito. It’s kind of like I enjoy different combinations of these same ingredients..

It can also be customized to what you have on hand. Use black eyed peas or pinto beans instead of black beans, fresh parsley instead of cilantro if you don’t like it (I didn’t until this year..), or add in some frozen or canned corn. Hope you enjoy!

Print Recipe
Cowboy Caviar with Cilantro Lime Dressing
Cowboy Caviar
Course Snack
Prep Time 10 minutes
Servings
servings
Ingredients
  • 2 15 oz cans black beans
  • 1 any color bell pepper
  • 1/2 pint ripe cherry tomatoes
  • 1 small jalapeno
  • 1/2 small red onion
  • 1 ripe avocado
  • 1/4 bunch cilantro
Cilantro Lime Dressing
  • 2 tbsp olive oil or canola oil
  • 2 tbsp lime juice
  • 1/2 tbsp balsalmic vinegar
  • 1/2 tsp chili powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 1 tsp sugar
Course Snack
Prep Time 10 minutes
Servings
servings
Ingredients
  • 2 15 oz cans black beans
  • 1 any color bell pepper
  • 1/2 pint ripe cherry tomatoes
  • 1 small jalapeno
  • 1/2 small red onion
  • 1 ripe avocado
  • 1/4 bunch cilantro
Cilantro Lime Dressing
  • 2 tbsp olive oil or canola oil
  • 2 tbsp lime juice
  • 1/2 tbsp balsalmic vinegar
  • 1/2 tsp chili powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 1 tsp sugar
Cowboy Caviar
Instructions
  1. Rinse and drain both cans of beans in a colander. Let fully drain while you prepare the vegetables.
  2. Finely dice the bell pepper, tomatoes, jalapeño, red onion, and avocado - they should be about the same size as the beans.
  3. Mince the cilantro.
  4. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, avocado and cilantro in a large bowl or container.
  5. In a small bowl, whisk together all of the dressing ingredients.
  6. Pour the dressing over the salad, then stir until everything is well coated.
  7. Serve immediately, or refrigerate until ready to eat.
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