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Best Loaded Cowboy Caviar with Easy Lime Vinaigrette

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This loaded cowboy caviar with lime vinaigrette is the perfect potluck dish—quick, easy, and bursting with fresh flavors. It’s a crowd-pleaser that comes together in about 20 minutes with no cooking required.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 can (15 oz) sweet corn, drained (or 1 ½ cups frozen corn, thawed)
  • 1 medium red bell pepper, diced small
  • 1 medium green bell pepper, diced small
  • 1 small jalapeño, seeded and minced
  • ½ cup red onion, finely diced
  • 1 cup jicama, peeled and diced small
  • 1 cup cherry tomatoes, quartered
  • ½ cup fresh cilantro, chopped
  • 1 large avocado, diced
  • ¼ cup fresh lime juice (about 2–3 limes)
  • ½ cup extra virgin olive oil
  • 1 tablespoon honey (or agave nectar for vegan)
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground

Instructions

  1. Prep the beans and corn: Open the cans of black beans and black-eyed peas. Pour into a colander and rinse thoroughly under cold water. Let drain well. Do the same with the canned corn. Set aside.
  2. Dice the vegetables: Cut bell peppers in half, remove stem and seeds, slice into thin strips, then dice into small even pieces (about ¼ inch). Finely dice the red onion (soak in cold water for 10 minutes if desired for milder flavor). Slice jalapeño in half, scrape out seeds, and mince finely.
  3. Prep the jicama: Cut off the tough brown skin (about ¼ inch deep). Slice into ¼-inch rounds, then strips, then small cubes.
  4. Quarter the tomatoes: Slice each cherry tomato in half, then in half again to get quarters. Set aside.
  5. Make the lime vinaigrette: In a small bowl or mason jar, combine lime juice, olive oil, honey, minced garlic, cumin, chili powder, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
  6. Combine everything: In a large mixing bowl, add drained black beans, black-eyed peas, corn, diced bell peppers, red onion, jalapeño, jicama, and cherry tomatoes. Pour lime vinaigrette over top and fold gently to coat evenly.
  7. Add cilantro and avocado: Stir in chopped cilantro. Just before serving, gently fold in diced avocado.
  8. Let it rest: Allow the cowboy caviar to sit for at least 15-20 minutes before serving to let flavors meld. Can be made a day ahead (add avocado just before serving).

Notes

For best results, use fresh lime juice—bottled will taste flat. Toast the cumin in a dry skillet for 30 seconds for deeper flavor. If the mixture seems dry after resting, add a splash of lime juice or olive oil. Add avocado only to the portion you’re serving to prevent browning. Leftovers keep in the fridge for up to 3 days (without avocado).

Nutrition

Keywords: cowboy caviar, black bean salad, lime vinaigrette, potluck recipe, easy appetizer, vegetarian, gluten-free

Find it online: https://grubella.com/best-loaded-cowboy-caviar-with-easy-lime-vinaigrette/