Cowboy Caviar Recipe: A Festive, No-Bake Southwestern Salad Dip
This Cowboy Caviar Recipe is a colorful, no-bake, healthy appetizer bursting with black beans, corn, avocado, tomato, onion, cilantro, and zesty lime—ideal for summer picnics, tailgate parties, or just a weeknight snack.
Ingredients
- 2 (15-ounce) cans black beans, drained and rinsed Goya or Eden Organics
- 2 cups fresh or frozen corn kernels, thawed grill for smoky flavor
- 1 large avocado, diced look for firm yet slightly yielding flesh
- 1 cup cherry tomatoes, quartered substitute diced Roma tomatoes
- ½ small red onion, finely chopped soak in cold water for 5 minutes to mellow bite
- ¼ cup fresh cilantro leaves, chopped flat-leaf cilantro preferred
- 1 jalapeño, seeded and minced optional—leave seeds for more kick
- Juice of 2 limes (about 3 tablespoons) adds bright acidity
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 1 teaspoon ground cumin adds warm, earthy notes
- ¼ teaspoon chili powder or smoked paprika for a mild kick
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the drained black beans and corn kernels.
- Fold in diced avocado, cherry tomatoes, red onion, cilantro, and jalapeño if using.
- In a small bowl, whisk lime juice, olive oil, cumin, chili powder, salt, and pepper until emulsified.
- Pour dressing over the bean-corn mixture. Toss just until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes—ideally 30–45 minutes.
- Taste and adjust salt, pepper, or a squeeze more lime if you like extra zing. Serve cold or at room temperature.
Notes
I learned that tossing avocado with lime juice immediately prevents excessive browning. For extra crunch, sprinkle toasted pepitas or chopped green onions just before serving.
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