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Best Cowboy Caviar with Zesty Lime Dressing

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A quick and easy no-cook cowboy caviar with a bright, tangy lime cilantro dressing. Perfect for potlucks, game days, or a healthy snack.

Ingredients

Scale
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn or 1½ cups frozen corn, thawed
  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 medium orange or yellow bell pepper, diced
  • ½ medium red onion, finely diced (about ½ cup)
  • 1 small jalapeño, seeds removed and minced
  • 2 medium Roma tomatoes, seeded and diced (about 1 cup)
  • 1 large avocado, diced
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh lime juice (about 2 large limes)
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon honey or agave
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup fresh cilantro, finely chopped (for dressing)

Instructions

  1. Prep the beans and corn: Open and drain the black-eyed peas and black beans in a colander. Rinse under cold water for about 30 seconds. Let drain well. If using frozen corn, thaw by running under warm water for a minute, then pat dry.
  2. Dice the vegetables: Dice the red and orange bell peppers into ¼-inch pieces. Finely dice the red onion. If sensitive to onion’s bite, soak diced onion in cold water for 5 minutes, then drain.
  3. Prep the jalapeño and tomatoes: Slice the jalapeño in half lengthwise, scrape out seeds and membrane, and mince finely. For Roma tomatoes, cut in half, scoop out seeds, then dice.
  4. Make the dressing: In a small bowl or mason jar, combine fresh lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper. Whisk or shake until honey dissolves and dressing is slightly emulsified. Stir in ¼ cup chopped cilantro. Taste and adjust seasoning.
  5. Combine everything except the avocado: In a large mixing bowl, add drained beans, corn, diced peppers, red onion, jalapeño, and tomatoes. Pour dressing over top and toss gently until evenly coated.
  6. Let it marinate: Cover the bowl and let sit at room temperature for 15-20 minutes, or refrigerate for up to 2 hours.
  7. Add the avocado and cilantro: Just before serving, gently fold in diced avocado and remaining ½ cup chopped cilantro. Taste and adjust seasoning if needed.
  8. Serve and enjoy: Transfer to a serving bowl and serve with tortilla chips, as a topping for grilled chicken or fish, or as a side salad.

Notes

For best flavor, let the salad marinate for at least 15 minutes. Pat ingredients dry to avoid watering down the dressing. Use fresh lime juice for the best taste. Add avocado just before serving to prevent browning. This recipe tastes even better the next day.

Nutrition

Keywords: cowboy caviar, black-eyed pea salad, lime cilantro dressing, no-cook recipe, potluck, vegan, gluten-free

Find it online: https://daintydine.com/best-cowboy-caviar-with-zesty-lime-dressing/