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Fresh Cowboy Caviar – Easy Black Bean & Corn Salad

fresh cowboy caviar - featured image

A quick, no-cook salad with black beans, corn, and fresh vegetables tossed in a zesty lime-cumin dressing. Perfect as a dip, side dish, or main course.

Ingredients

Scale
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 ½ cups corn kernels (fresh or frozen, thawed)
  • 3 medium Roma tomatoes, diced
  • 1 large red bell pepper, diced
  • 1 medium green bell pepper, diced
  • ½ medium red onion, finely diced
  • 1 medium jalapeño, seeded and minced
  • ½ cup fresh cilantro, chopped
  • 1 large avocado, diced
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon honey or agave nectar
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Instructions

  1. In a small bowl or mason jar, combine olive oil, red wine vinegar, lime juice, honey, cumin, salt, black pepper, and garlic powder. Whisk or shake until emulsified. Set aside.
  2. Rinse and drain black beans thoroughly. Pat dry if desired.
  3. Dice tomatoes, bell peppers, red onion, jalapeño, and cilantro. Aim for uniform ½-inch pieces.
  4. In a large mixing bowl, combine black beans, corn, tomatoes, bell peppers, red onion, jalapeño, and cilantro. Toss gently.
  5. Pour dressing over the vegetable mixture and stir until well coated.
  6. Gently fold in diced avocado just before serving.
  7. Let the salad rest at room temperature for 15 minutes to allow flavors to meld.
  8. Taste and adjust seasoning with more lime juice, salt, or cumin as needed.
  9. Serve with tortilla chips, over grilled chicken, or as a side dish.

Notes

For best results, let the salad rest for 15 minutes before serving. Add avocado just before serving to prevent browning. If making ahead, store vegetables and dressing separately and combine just before serving.

Nutrition

Keywords: cowboy caviar, black bean and corn salad, easy dip, no-cook recipe, vegan, gluten-free