Cowboy Caviar

Ingredients

• 2 cups Corn Kernels (thawed if frozen)
• 1 whole Green Bell Pepper (seeded and chopped)
• 1 whole Orange Bell Pepper (seeded and chopped)
• 1 whole Yellow Bell Pepper (seeded and chopped)
• 0.5 medium Red Onion (finely chopped)
• 1 cup Black Beans (cooked, drained and rinsed)
• 1 cup Pinto Beans (cooked, drained and rinsed)
• 0.5 cup Black Olives (sliced from a small can)
• 1 whole Jalapeño Pepper (seeded and minced; adjust to taste)
• 0.5 cup Feta Cheese (crumbled)
• 1 whole Avocado (diced; add just before serving to prevent browning)
• 3 tablespoons Lime Juice (freshly squeezed from 3 limes)
• 1 teaspoon Lime Zest (from one lime, optional but recommended)
• 3 tablespoons White Wine Vinegar
• 0.5 cup Olive Oil (extra‑virgin preferred)
• 1 tablespoon Taco Seasoning
• 2 tablespoons Honey
• to taste Pink Himalayan Salt
• to taste Black Pepper

Instructions

1. Chop Vegetables

   On a cutting board, seed and finely chop the green, orange, and yellow bell peppers, the red onion, and the jalapeño. Slice the black olives if not already sliced.

   Time: PT10M

2. Prepare Beans and Corn

   Drain and rinse the black beans and pinto beans. If using frozen corn, thaw it in a colander and pat dry. Transfer beans and corn to the large mixing bowl.

   Time: PT5M

3. Make the Dressing

   In the small bowl, combine lime juice, lime zest, white wine vinegar, olive oil, taco seasoning, honey, salt, and pepper. Whisk vigorously until the mixture emulsifies.

   Time: PT5M

4. Assemble the Salad

   Add the chopped peppers, onion, jalapeño, olives, and crumbled feta to the bowl with beans and corn. If serving immediately, fold in the diced avocado. Pour the dressing over everything and toss gently until evenly coated.

   Time: PT5M

5. Serve or Store

   Transfer the Cowboy Caviar to a serving bowl. Serve immediately with tortilla chips, or cover and refrigerate.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

5g

Carbohydrates

20g

Fat

9g

Fiber

5g

Ingredient Substitutions

• Instead of Corn Kernels: fresh corn kernels
• Instead of Red Onion: white onion
• Instead of Black Beans: any cooked black beans
• Instead of Pinto Beans: any cooked pinto beans
• Instead of Black Olives: green olives
• Instead of Jalapeño Pepper: serrano pepper, mild green chili
• Instead of Feta Cheese: cotija cheese, goat cheese
• Instead of Avocado: none
• Instead of Lime Juice: lemon juice
• Instead of Lime Zest: lemon zest
• Instead of White Wine Vinegar: apple cider vinegar
• Instead of Olive Oil: vegetable oil
• Instead of Taco Seasoning: cumin + chili powder
• Instead of Honey: agave syrup
• Instead of Pink Himalayan Salt: sea salt

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Microplane Zester (optional)
• Wooden Spoon or Salad Tongs
• Serving Bowl

Critical Steps — Do Not Skip

• Chopping all vegetables uniformly
• Whisking the dressing until fully emulsified
• Adding avocado at the end to avoid browning

Chef Tips from the Video

• Toast the corn kernels in a dry skillet for a smoky flavor
• Add a handful of chopped fresh cilantro for extra brightness
• Use a high‑quality feta for a creamier texture
• If you like extra heat, leave the jalapeño seeds in

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3‑4 days (keep avocado separate if not serving immediately)

Freezer: Not recommended – texture will degrade

Room temperature: Can sit at room temperature for up to 2 hours when served

Make-Ahead Tips

• Prepare the dressing up to 24 hours ahead and store in the refrigerator
• Keep avocado separate and fold in just before serving
• The salad flavors improve after a short chill, so refrigerate for 30 minutes before serving

Frequently Asked Questions