Cowboy Caviar

Ingredients

• 15 oz Black Beans (canned, drained and rinsed)
• 15 oz Black‑Eyed Peas (canned, drained and rinsed)
• 2 cup Sweet Corn (frozen, thawed)
• 4 medium Roma Tomatoes (seeds removed, diced small)
• 1 medium Green Bell Pepper (diced small)
• 0.5 cup Red Onion (diced)
• 1 medium Jalapeño Pepper (seeds and membrane removed, diced)
• 0.5 cup Fresh Cilantro (chopped)
• 1 large Avocado (ripe but firm, diced)
• 0.33 cup Olive Oil (extra‑virgin preferred)
• 3 tablespoon Fresh Lime Juice (about 2 limes, freshly squeezed)
• 1 teaspoon Honey (optional for a touch of sweetness)
• 2 pieces Garlic Cloves (minced)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Ground Cumin
• 0.25 teaspoon Ground Black Pepper

Instructions

1. Rinse Beans

   Place the black beans and black‑eyed peas in a colander, rinse under cold water, and let drain.

   Time: PT2M

2. Thaw Corn

   Measure out 2 cups of frozen corn and let it sit at room temperature to thaw while you prep the vegetables.

   Time: PT2M

3. Prepare Tomatoes

   Cut the Roma tomatoes in half, remove seeds with a small spoon or your fingers, then dice into small cubes (size of pico de gallo).

   Time: PT3M

4. Dice Bell Pepper

   Trim the stem and seeds from the green bell pepper, then dice into small pieces.

   Time: PT1M

5. Dice Red Onion

   Peel and dice the red onion to make 1/2 cup.

   Time: PT1M

6. Dice Jalapeño

   Slice the jalapeño, remove seeds and membrane, then dice finely.

   Time: PT1M

7. Chop Cilantro

   Roughly chop 1/2 cup of fresh cilantro leaves.

   Time: PT1M

8. Dice Avocado

   Cut the avocado in half, remove the pit, scoop out the flesh and dice into bite‑size cubes.

   Time: PT1M

9. Make Dressing

   In a small bowl, whisk together 1/3 cup olive oil, 3 tbsp fresh lime juice, 1 tsp honey, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp ground cumin, and 1/4 tsp black pepper until emulsified.

   Time: PT2M

10. Combine & Toss

    In the large mixing bowl, combine the rinsed beans, thawed corn, diced tomatoes, bell pepper, red onion, jalapeño, cilantro, avocado, and pour the dressing over. Toss gently until everything is evenly coated. Add any missed corn now and give a final stir.

    Time: PT3M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

25 g

Fat

8 g

Fiber

6 g

Ingredient Substitutions

• Instead of Black Beans: Pinto beans, Kidney beans
• Instead of Black‑Eyed Peas: Navy beans, Great Northern beans
• Instead of Sweet Corn: Canned corn, Fresh grilled corn kernels
• Instead of Roma Tomatoes: Vine‑ripe tomatoes
• Instead of Green Bell Pepper: Red or yellow bell pepper
• Instead of Red Onion: White onion, Sweet onion
• Instead of Jalapeño Pepper: Serrano pepper, Fresh chili flakes
• Instead of Fresh Cilantro: Parsley
• Instead of Avocado: Mango cubes for a sweeter version
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Fresh Lime Juice: Lime zest mixed with a splash of vinegar
• Instead of Honey: Agave nectar, Maple syrup
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Kosher Salt: Sea salt
• Instead of Ground Cumin: Coriander powder
• Instead of Ground Black Pepper: White pepper

Equipment Needed

• Colander
• Large Mixing Bowl
• Small Bowl
• Whisk
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Small Spoon (for seeding tomatoes) (optional)
• Serving Bowl (optional)
• Tongs (optional for serving) (optional)

Critical Steps — Do Not Skip

• Rinse beans thoroughly to remove excess sodium.
• Seed and dice tomatoes to avoid a watery salad.
• Make the lime‑cumin dressing and whisk until emulsified.
• Add corn before the final toss – it’s easy to forget.
• Toss gently to keep avocado cubes from turning into guacamole.

Chef Tips from the Video

• Use a firm but ripe avocado so it holds shape when mixed.
• Freshly squeezed lime juice gives a brighter tang than bottled.
• For extra crunch, toast the corn kernels briefly in a dry skillet before adding.
• Serve with sturdy tortilla chips or toasted pita wedges.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Stir before serving; avocado may darken slightly but remains safe.

Freezer: Not recommended – texture of avocado and fresh veggies deteriorates.

Room temperature: Can sit at room temperature for up to 2 hours while serving.

Make-Ahead Tips

• Prepare the dressing and store it separately; combine with the salad 30 minutes before serving.
• If making ahead, add the diced avocado just before serving to minimize browning.
• The flavors meld beautifully after a few hours in the fridge.

Frequently Asked Questions