This colourful bowl of Cowboy Caviar is full of crunch and flavour and the perfect heatwave dish to break out for a gathering. Made with a blend of black-eyed beans, black beans, bell peppers, red onion, cilantro and jalapeño then tossed with a zippy lime and vinegar vinaigrette it's wildly refreshing, healthy and makes plenty to serve a crowd. Serve as side dish or as a dip with tortilla chips or use as a topper for tacos, salads, burritos and fajitas.
2scallions white and light green parts, thinly sliced(or omit and add a bit more onion)
1/3cupchopped fresh cilantro (optional, but delicious)
1ripe avocado, diced (optional)
Tortilla chips for serving(optional)
Instructions
Prepare vinaigrette: In a medium bowl whisk the lime juice, vinegar, garlic, cumin, honey, salt, olive oil, and tajín, if using, until well combined. Set aside.
In a large bowl, combine the beans, corn, onion, bell pepper(s), jalapeño, tomatoes, scallions, cilantro and avocado, if using. Toss gently to combine. Add the vinaigrette and toss again. Taste and season with a little more salt, pepper, and/or a few more shakes of tajín, if desired.
Serve immediately or chill until ready to serve. Tip: If you're going to chill the salad, hold back the tomatoes, avocados, and cilantro and add them just before serving.
Cowboy caviar is excellent served chilled or at room temperature.
Notes
Make Ahead And Storage
Make ahead: It's best to serve the cowboy caviar while all the veggies are nice and crunchy. If you need to make it ahead, keep it chilled and add the vinaigrette when ready to serve. It will keep nice and fresh in the fridge for up to 2 days. After that the veggies soften a bit but they're still delicious.
To store: You can store the leftovers in an airtight container in the fridge for up to four days. Before serving, make sure to give it a nice toss and wake it up with a few pinches of salt and pepper. Squeezing a bit more lime juice over it is also a good idea.