- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 300 g
- 250 g
- 15 g
- 60 ml
- 45 ml
- 1 tsp
- 1 tsp
- ½ tsp
Process
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In a large bowl, combine the black beans, corn kernels, cherry tomatoes, red bell pepper, red onion, and jalapeño (if using).
In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper until well blended.
Pour the dressing over the bean and vegetable mixture and toss gently to coat.
Add the chopped cilantro and diced avocado, and fold gently to combine without mashing the avocado.
Let the salad sit at room temperature for 10 minutes to allow flavors to meld, then serve with tortilla chips if desired.
Kitchen notes
Kitchen notes
- To prevent the avocado from browning, add it just before serving and toss gently. If making ahead, store the salad without avocado, then fold it in at the last minute.
- Rinse the canned beans and corn well to remove excess sodium and starch, which can make the salad cloudy.
- For the best flavor, use fresh lime juice rather than bottled. The acidity brightens the dish and balances the earthy beans.
- Adjust the heat by including or omitting the jalapeño, or add a pinch of cayenne pepper for extra kick.
Substitutions
- black beans→pinto beans or kidney beans
- corn kernels→grilled corn cut off the cob
- cilantro→flat-leaf parsley
- lime juice→lemon juice
- jalapeño→serrano pepper or a pinch of red pepper flakes
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad contains avocado, it may brown; it is best to remove avocado before storing or add it fresh when serving. To refresh, stir in a squeeze of fresh lime juice before eating. This salad is not suitable for freezing as the vegetables will become mushy.
FAQ
The questions we get asked most
Can I make Cowboy Caviar ahead of time?
Yes, you can prepare the salad up to 24 hours in advance, but leave out the avocado and cilantro. Add them just before serving to keep them fresh. The flavors actually improve after a few hours in the fridge.
How do I keep the avocado from turning brown in Cowboy Caviar?
Toss the diced avocado with a little lime juice before adding it to the salad. The acid slows oxidation. Also, add avocado just before serving and store any leftovers with plastic wrap pressed directly onto the surface.
Can I use dried beans instead of canned?
Yes, but you will need to cook them first. Use about 150 grams of dried black beans, soak overnight, then simmer until tender (about 1 to 1.5 hours). Drain and cool before using. Canned beans are much quicker and work perfectly.
Is Cowboy Caviar spicy?
It has a mild heat from the jalapeño, but you can adjust it. Remove the seeds and membranes for less heat, or omit the jalapeño entirely. For more spice, leave the seeds in or add a dash of hot sauce.
What do you serve with Cowboy Caviar?
It is traditionally served with tortilla chips as a dip, but it also works as a side salad, a topping for grilled chicken or fish, or wrapped in a tortilla. You can also spoon it over rice or quinoa for a hearty meal.
How long does Cowboy Caviar last in the fridge?
It keeps well for 3 to 4 days in an airtight container in the refrigerator. The vegetables will soften over time, and the avocado will brown, so it is best within the first 2 days. Stir before serving and add fresh lime juice if needed.
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