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Fresh Loaded Cowboy Caviar with Easy Lime Vinaigrette

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A quick, no-cook bean salad with black beans, corn, black-eyed peas, and fresh vegetables tossed in a bright lime vinaigrette. Perfect for gatherings or a healthy snack.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained (or 1 ½ cups frozen corn, thawed)
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 large red bell pepper, diced small
  • 1 small green bell pepper, diced small
  • 1 medium jalapeño, seeded and finely diced
  • ½ cup red onion, finely diced
  • 1 cup cherry tomatoes, quartered
  • 1 large avocado, diced just before serving
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh lime juice (about 2–3 limes)
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Dice the red bell pepper, green bell pepper, and red onion into small, uniform pieces (about ¼-inch cubes). Quarter the cherry tomatoes. Seed and finely dice the jalapeño. Place all chopped vegetables in a large mixing bowl.
  2. Open the cans of black beans, black-eyed peas, and corn. Pour into a colander and rinse thoroughly under cold water. Let drain for a minute or two, then add to the bowl with the vegetables.
  3. In a small jar or bowl, combine ¼ cup fresh lime juice, ⅓ cup olive oil, 1 tablespoon honey, 1 teaspoon ground cumin, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper. If using a jar, screw the lid on tight and shake vigorously for about 20 seconds until emulsified. If using a bowl, whisk continuously until creamy and uniform. Taste and adjust seasoning.
  4. Pour the vinaigrette over the vegetable and bean mixture. Stir gently with a large spoon until everything is evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes (overnight is even better).
  5. Just before serving, dice the avocado and chop the fresh cilantro. Fold them into the salad gently so the avocado stays chunky.
  6. Transfer to a serving bowl and serve with tortilla chips, or spoon over grilled chicken or fish.

Notes

Let the salad rest for at least 30 minutes to allow flavors to meld. Add avocado and cilantro just before serving to prevent browning. For best results, use fresh lime juice and rinse beans thoroughly.

Nutrition

Keywords: cowboy caviar, bean salad, lime vinaigrette, easy appetizer, no-cook recipe, gluten-free, vegan option

Find it online: https://jollyfork.com/fresh-loaded-cowboy-caviar-with-easy-lime-vinaigrette/