Cowboy Caviar
A vibrant, no-cook, healthy appetizer that doubles as a colorful side dish—bursting with beans, crisp vegetables, and zesty flavors.
Ingredients
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) pinto beans rinsed and drained
- 1 cup fresh corn kernels frozen, thawed, or grilled
- 1 large red bell pepper diced
- 1 medium avocado diced
- 1/4 cup red onion finely chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh cilantro chopped
- 2 green onions thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- to taste Salt and black pepper
- pinch red chili flakes optional
Instructions
- In a large bowl, combine the black beans, pinto beans, and corn. Toss gently to combine.
- Add the bell pepper, cherry tomatoes, red onion to the beans mixture. Stir until evenly spread.
- In a jar, shake together olive oil, lime juice, ground cumin, smoked paprika, salt, pepper, and chili flakes to make dressing.
- Drizzle the dressing over the bean-vegetable mix. Fold gently to coat evenly. Add avocado and cilantro.
- Refrigerate for at least 15 minutes before serving. Garnish with lime wedges and enjoy!
Notes
For extra zing, reserve a few lime wedges for guests to squeeze. Always rinse beans well to keep the dressing fresh. Don’t skip the cumin—it ties the flavors together.
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