This Cowboy Caviar, also known as Texas Caviar is a budget-minded salad that is chock-full of colorful veggies and black beans in a tangy and spicy homemade dressing perfect for a side dish or an appetizer served with tortilla chips.
Are you looking for a tasty side dish to contribute to a picnic, potluck, or party, but also perfect for a lighter lunch option.
Every time I make this dish everyone raves about it. The best part is that it truly is very simple to make and is practically a no-cook dish. I roasted the corn, but if you want a shortcut feel free to use canned corn.
Pull out your best chopping knife for this veggie-filled dish. This budget-minded salad is chockfull of colorful veggies and black beans in a tangy and spicy dressing that really hits the spot. The longer this salad sits the better the flavors marinate.
This cowboy caviar is similar to this black bean salad, but loaded with lots more veggies. It’s a versatile and healthy dish that can be thrown together in under 20 minutes that you’ll be proud to serve and happy to eat.
Can you make this ahead of time?
If you want to make this dish ahead of time, I would suggest adding avocados right before serving. This dish actually tastes better after it marinates overnight in the fridge.
How long can I refrigerate this dish?
This makes a great meal-prep dish that can be stored in the refrigerator for up to 3 to 5 days.
Do I need to add cilantro?
If you hate cilantro, feel free to omit or replace with fresh parsley.
What kind of ingredients are best to use?
What kind of beans?
I use two cans of black beans, but you can substitute other types of beans instead of black beans such as pinto beans or feel free to use a combo of black beans and black-eyed peas to bring good luck.
What kind of vinegar works best for this recipe?
This dish calls for red wine vinegar, but you can use apple cider vinegar or plain white vinegar if that’s all you have. The flavor of this dish is always a hit no matter which kind of vinegar you use.
What kind of corn is best?
If it’s in season, I like to use fresh corn that has been grilled and cut off the cob for a nice, naturally sweet crunch and roasted flavor.
Feel free to use regular canned sweet corn (not creamed) or thawed frozen corn.
How to roast corn on the cob
I usually roast corn on my stovetop on an open flame rather than firing up my grill outside.
If you don’t have a gas stove, you can do this on a gas or charcoal grill outside.
More easy bean side dish recipes
- Frijoles de la Olla
- Frijoles Charros (Cowboy Beans)
- One-Pot Southwestern Rice
- Slow Cooker Borracho Beans
- Black Bean Salad
Did you make this Cowboy Caviar?
Rate the recipe and leave me a comment to let me know how it turned out!
- 2 15 ounce cans Simple Truth black beans, rinsed and drained
- 1 ear corn, roasted and kernels removed or 1 (11-ounce) can of corn
- 1 small red onion, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red or orange bell pepper, diced
- 2 cups cherry tomatoes, quartered
- 2 avocados, chopped
- 1 to 2 jalapeños, seeded (to taste), minced
- tortilla chips, for serving
- In a small bowl, whisk together olive oil, lime juice, vinegar, cilantro, hot sauce, salt and pepper. Set aside.
- In a large bowl, combine remaining ingredients. Toss with dressing until well combined.
- This dish calls for red wine vinegar, but you can use apple cider vinegar or plain white vinegar.
- Feel free to use corn on the cob, canned sweet corn (not creamed), or thawed frozen corn.
- Refrigerate 3 to 5 days.
- Nutrition facts do not include tortilla cups / chips
Photography: Jenna Sparks
Originally published: May 2018.
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.