Description
This Cowboy Caviar recipe is a vibrant, fresh, and flavorful salad that combines diced tomatoes, bell peppers, onions, jalapeños, avocado, corn, black beans, and cilantro, all tossed in a tangy lime and Italian dressing. It’s perfect as a healthy snack with tortilla chips, a side dish, or a topping for grilled meats, offering a delicious Southwestern flair in just 30 minutes.
Ingredients
Scale
Vegetables & Fresh Ingredients
- 6 Roma tomatoes, diced
- 1 bell pepper (any color), seeded and diced
- 1 medium onion, finely diced
- 2 jalapeño peppers, seeded and finely diced
- 1 large avocado, peeled, pitted, and diced
- 1/2 bunch cilantro, chopped (about 1/2 cup)
- 4 medium garlic cloves, pressed
Canned & Packaged Items
- 15 oz can of corn, drained (or equivalent from 1 cooked corn on the cob)
- 15 oz can of black beans, well rinsed and drained
- 1/2 cup light Italian dressing
Seasonings & Others
- 3–4 tablespoons lime juice
- 1 teaspoon sea salt, or to taste
Instructions
- Combine fresh vegetables and beans: In a large mixing bowl, add the diced tomatoes, finely diced onion, diced bell pepper, finely diced jalapeños, diced avocado, drained corn, rinsed and drained black beans, and chopped cilantro. Mix gently to begin combining the ingredients.
- Add dressing and seasonings: Pour in the lime juice, light Italian dressing, and pressed garlic cloves. Sprinkle the sea salt over the mixture. Stir thoroughly until all components are evenly coated with the dressing and seasonings.
- Let flavors meld: Cover the bowl and allow the mixture to sit at room temperature or in the refrigerator for at least 30 minutes. This resting period helps the flavors blend and intensify for better taste.
- Serve: Once the Cowboy Caviar has marinated, serve it chilled or at room temperature. It pairs wonderfully with tortilla chips as a dip or can be served as a side dish alongside grilled meats, tacos, or salads.
Notes
- For spicier flavor, leave some jalapeño seeds in or add extra jalapeños.
- Use fresh corn if available for a sweeter taste instead of canned.
- Adjust salt and lime juice to personal preference to balance tanginess and seasoning.
- This dish keeps well refrigerated for up to 2 days but is freshest the same day.
- Great for summer BBQs, potlucks, or as a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
