Cowboy Caviar Salad Mix (Printable)

Colorful black bean and corn salad dressed with zesty lime vinaigrette, ideal for a fresh, light meal or snack.

# What You’ll Need:

→ Beans and Vegetables

01 - 1 can (15 oz) black beans, rinsed and drained
02 - 1 can (15 oz) sweet corn, drained or 1 1/2 cups thawed frozen corn
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 small red onion, finely diced
06 - 1 medium tomato, diced (optional)
07 - 1 jalapeño, seeded and finely chopped (optional)
08 - 1/4 cup fresh cilantro, chopped

→ Lime Vinaigrette

09 - 1/4 cup extra virgin olive oil
10 - 3 tablespoons fresh lime juice (about 2 limes)
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon honey or agave syrup (optional)
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# How-To:

01 - In a large bowl, mix the black beans, corn, diced bell peppers, red onion, tomato if using, jalapeño if using, and chopped cilantro.
02 - In a small bowl or jar, whisk together olive oil, fresh lime juice, apple cider vinegar, honey or agave syrup if using, ground cumin, chili powder, salt, and black pepper until fully emulsified.
03 - Pour the vinaigrette over the combined ingredients and toss gently until coated evenly.
04 - Let the salad rest for at least 10 minutes to develop flavor harmony.
05 - Serve chilled or at room temperature as a side dish, dip with tortilla chips, or taco topping.

# Expert Hints:

01 -
  • It comes together in 20 minutes with zero cooking, making it perfect for when you're short on time but want something that tastes intentional.
  • The flavors actually get better as it sits, so you can make it hours ahead without any stress.
  • It's naturally vegan and gluten-free, which means it works for almost everyone at the table.
  • Works as a side, a dip, or even a taco topping, so one batch does the work of three dishes.
02 -
  • Rinsing your canned beans is non-negotiable—it removes the starchy liquid that makes everything taste tinny and heavy.
  • Fresh lime juice makes an actual difference; bottled tastes like nothing and will let you down every time.
  • Don't add avocado or cucumber until just before serving or they'll get waterlogged and sad.
03 -
  • Make the vinaigrette in a jar so you can shake it together and taste it before committing to the bowl—you can adjust the balance of acid and oil in real time.
  • If you're doubtful about fresh cilantro, start with a smaller amount and taste before adding more; it's one of those ingredients people have strong feelings about.
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