Cowboy Caviar Bean and Corn Salad

By Sprig Originals ✓ · with credit

Adapted from thecookierookie.com

A bright, crunchy bean-and-corn salad tossed in a tangy lime vinaigrette that doubles as a dip for tortilla chips. It comes together in ten minutes, feeds a crowd, and only gets better as it sits.

Ingredients

• 4 roma tomatoes, seeded and diced
• 1/2 cup red onion, diced
• 1 green bell pepper, seeded and diced
• 1 jalapeño, seeds and ribs removed, diced
• 2 cups frozen sweet corn
• 15 ounces black beans, drained and rinsed
• 15 ounces black eyed peas, drained and rinsed
• 1/3 cup fresh cilantro, chopped

• 1/3 cup olive oil
• 3 tablespoons lime juice
• 3 tablespoons red wine vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 teaspoon granulated sugar
• 1/2 tablespoon honey

Instructions

1. Dice the tomatoes, red onion, bell pepper and jalapeño into pieces roughly the size of a bean so every scoop gets a bit of everything. Seed the tomatoes and pull the ribs from the jalapeño as you go.
2. Tip the chopped vegetables into a large bowl along with the frozen corn (no need to thaw — it will chill the salad and defrost as it marinates), the drained black beans, the drained black eyed peas and the cilantro. Stir gently to combine.
3. In a medium bowl, whisk the olive oil, lime juice, red wine vinegar, salt, pepper, garlic powder, chili powder, sugar and honey until the dressing looks glossy and slightly thickened, about 30 seconds.
4. Pour the dressing over the salad and fold everything together until the beans and vegetables are evenly coated.
5. Cover and refrigerate for at least 1 hour so the corn thaws and the flavors settle. Stir once more before serving.
6. Taste and adjust with a squeeze more lime or a pinch of salt, then serve chilled or at room temperature with a big bowl of tortilla chips.

Chef's tips

Nutrition (per serving, estimated)

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