Hi friends! I’ve got another salad recipe for you today! Now, as you probably know, salads aren’t usually my thing. But when I find one I actually like—like my Greek salad with Pickled Red Onions or my Simple and Easy Asian slaw recipe, or even my Tabouli Salad—you can trust that it’s something special. Today’s star is my version of Cowboy Caviar (Without Avocado). It’s packed with vibrant colors and flavors, and unlike many recipes out there, mine skips the avocado. I’m just not a fan! But if you love avocados, feel free to toss some in—no hard feelings!
Ingredients and Substitutions:
- Canned black beans, rinsed & drained:
If you prefer, swap these out for canned black-eyed peas, or just add both! - Frozen corn:
I quickly thaw mine by running it under cold water in a sieve. Make sure it is well drained before adding it to your salad.
Canned corn works just as well. - Sweet bell peppers (orange, yellow, or red):
I love using one of each color to make this salad pop!
But if you prefer, you can use just one or two colors and use just 2 bell peppers. - Red onion, diced:
Stick with red onions here—they’re perfect for salads. - Fresh parsley:
Cilantro is a great alternative if you prefer. - Cherry tomatoes, quartered (or 2 large tomatoes, deseeded and diced):
- Optional: If you’re an avocado lover, go ahead and add a chopped one. I skip always it!
Cowboy Lime Dressing:
- Juice of 1 lime (or more to taste):
Lemon juice works just fine too. - Sugar:
You can use brown sugar or maple syrup instead. - minced garlic cloves:
Adjust the amount based on how much zing you like. - Salt, olive oil, chili powder, cumin powder:
- tbsp cider vinegar:
White wine vinegar or red vinegar also do the trick.
Method:
- Prep:
Rinse and drain the black beans. Thaw the corn. Dice the bell peppers, red onion, and tomatoes. Chop the parsley or cilantro. - Make the Dressing:
Whisk together the lime juice, sugar, minced garlic, salt, olive oil, chili powder, cumin, and vinegar. - Assemble:
Toss the beans, corn, bell peppers, onion, tomatoes, and parsley with the dressing until everything is evenly coated.
How to Serve Cowboy Caviar:
- Serve this salad right away for the best crunch and flavor. It’s a fantastic side dish for BBQs, picnics, or even as a topping for tacos or burrito bowls. Want to make it a meal? Add some grilled chicken or shrimp to it. It also makes a great dip and can be served with some tortilla chips.
Storage:
- Refrigerate:
Store leftovers in an airtight container in the fridge for up to 2 days. - Make-Ahead Tip:
If you’re prepping ahead, keep the dressing separate and mix it in just before serving to keep everything crisp and fresh. - Meal Prepping Tip:
I often meal prep this salad to enjoy throughout the week. To keep it fresh and crisp, I recommend storing the salad and dressing separately. By doing this, the salad can last up to four days in the fridge without losing its crunch (though the exact time may vary depending on the freshness of your veggies—so always use your best judgment). If you’re not serving this to guests, keep the salad and dressing in separate containers. That way, everyone can add the dressing to their own portions just before eating, ensuring maximum freshness and flavor.
Cowboy Caviar Without Avocado
Ingredients
- 400 g 14 oz can black beans rinsed & drained (Note 1)
- 1 cup frozen corn thawed, or use 400g/14 oz can of corn
- 3 red bell peppers diced into 1cm/1/3″ pieces
- 1/2 red onion diced
- 1/4 cup fresh herbs such as parsley or cilantro
- 200 g 7 oz cherry tomatoes quartered (or 2 large tomatoes, deseeded and diced
Cowboy Lime Dressing:
- 3-4 tbsp lime juice or more to taste
- 1/2 tsp cider vinegar
- 4 tbsp olive oil
- 1/4 tsp chili powder
- 1/4 tsp cumin powder
- 1/2 tsp sugar
- 1 tsp salt
- 2 minced garlic cloves
Instructions
- Prep the Ingredients: Rinse and drain the black beans. Drain the corn (or thaw if using frozen). Dice the bell peppers into small 1cm/1/3" pieces, dice the red onion, mince the garlic, and quarter the cherry tomatoes. Chop the fresh herbs.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, mince garlic, cumin powder, sugar, and salt until well combined.
- Assemble the Salad: In a large bowl, combine the black beans, corn, diced bell peppers, red onion, tomatoes, and fresh herbs. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Serve: Serve immediately as a side dish, or enjoy it as a dip with tortilla chips.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, keep the salad and dressing separate until ready to serve.
Notes
Nutrition
FAQs:
1. Can I make this salad in advance?
Yes, you can! Just keep the dressing separate until you’re ready to serve to prevent the salad from getting soggy.
2. Can I add avocado later?
Absolutely! If you like avocado, you can chop one up and add it just before serving. It’ll add a nice creamy texture to the salad.
3. What can I substitute for black beans?
Black-eyed peas or even chickpeas work well if you prefer something different.
4. How long does this salad stay fresh?
This salad is best enjoyed fresh but will keep in the fridge for up to 2 days. Just note that the veggies might lose some of their crunch over time.
5. Can I use bottled lime juice for the dressing?
Fresh lime juice is best for flavor.
If you try this recipe, I’d love to hear how it turned out! Drop a comment below or tag me in your creations—I can’t wait to see your Cowboy Caviar!
Until next time!
Claudia
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