If you have canned beans sitting in your pantry, you're just minutes away from making my favorite party appetizer. Cowboy Caviar tastes even better as it marinates in the dressing, so it's the perfect recipe to make ahead of time!
1jalapeno, seeds and white pith removed, and diced
1cupfresh cilantro, chopped
1ripe avocado, diced
Instructions
In the bottom of a large bowl, combine the olive oil, vinegar, lime juice, salt, maple syrup, garlic, and black pepper. Whisk well to combine.
To the bowl of dressing, add the drained black beans, black-eyed peas, red onion, tomato, corn, bell pepper, jalapeno, cilantro, and avocado. Toss gently, coating all of the vegetables in the dressing. (Note: Don't add the avocado right away if you don't plan on serving soon; it's best added right before serving.)
Let the mixture marinate for 10 minutes, then adjust the seasoning to taste. (I usually like to add another ½ teaspoon of salt.) You can enjoy it as a salad, directly with a fork, or serve it as a dip with chips.
Leftover cowboy caviar can be stored in an airtight container in the fridge for 2 to 3 days. If you want to make this salad in advance, I recommend waiting to add in the avocado and cilantro until right before serving. (This will help prevent browning and a soggy texture.)
Video
Notes
Nutrition information is for roughly 1 1/3 cups of salad. This information is automatically calculated and is just an estimate, not a guarantee.Corn Note: Frozen corn thaws very quickly, so you don't need to thaw it ahead of time. I rinse it under running water in a fine mesh strainer, shake it dry, then add it directly to the salad. It will be thawed by the time you serve it.