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Easy Loaded Cowboy Caviar with Black Beans and Corn

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A quick and easy no-cook bean salad with black beans, corn, fresh vegetables, and a zesty lime dressing. Perfect for potlucks, parties, or a healthy snack.

Ingredients

Scale
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn (fire-roasted, frozen and thawed, or canned, drained)
  • 1 medium red bell pepper, finely diced
  • 1 small green bell pepper, finely diced
  • 2 medium Roma tomatoes, seeded and diced
  • 1/2 medium red onion, finely diced
  • 1 small jalapeño, seeded and minced
  • 1/2 cup chopped cilantro (leaves and tender stems)
  • 1 large avocado, diced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prep your beans and corn: Open the can of black beans, pour into a colander, and rinse thoroughly under cold running water for about 30 seconds. Let drain. If using frozen corn, measure out 1 cup and let it thaw in a separate bowl or run under warm water for a minute.
  2. Dice the vegetables: Dice the red onion, red and green bell peppers, seeded Roma tomatoes, and minced jalapeño into 1/4-inch pieces. Chop the cilantro. If desired, soak diced onion in cold water for 5 minutes to mellow the flavor, then drain and pat dry.
  3. Make the dressing: In a small bowl or mason jar, combine lime juice, olive oil, apple cider vinegar, honey, cumin, smoked paprika, garlic powder, salt, and black pepper. Whisk until honey dissolves, or shake vigorously for about 20 seconds. Taste and adjust seasoning.
  4. Combine everything except the avocado: In a large mixing bowl, add the drained black beans, thawed corn, diced bell peppers, tomatoes, red onion, jalapeño, and cilantro. Pour the dressing over the top and stir gently with a rubber spatula until evenly coated.
  5. Let it marinate (optional but recommended): Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours, to allow flavors to meld.
  6. Add the avocado and serve: Just before serving, dice the avocado and gently fold it into the salad. Toss with a little extra lime juice to prevent browning. Taste and adjust seasoning. Serve with tortilla chips, as a taco topping, or as a side dish.

Notes

For best flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving. Add avocado just before serving to prevent browning. If making ahead, store the base (without avocado and cilantro) for up to 24 hours. Leftovers keep in the fridge for 3-4 days (without avocado).

Nutrition

Keywords: cowboy caviar, black bean salad, corn salad, easy appetizer, potluck recipe, vegan, gluten-free

Find it online: https://sunnysavory.com/easy-loaded-cowboy-caviar-with-black-beans-and-corn/