Sprig Originals's kitchen / Cowboy Caviar Bean and Corn Salad
Cowboy Caviar Bean and Corn Salad
By Sprig Originals · with credit
Adapted from thecookierookie.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
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
Salad
- 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
Dressing
- 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
- 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.
- 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.
- 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.
- Pour the dressing over the salad and fold everything together until the beans and vegetables are evenly coated.
- Cover and refrigerate for at least 1 hour so the corn thaws and the flavors settle. Stir once more before serving.
- 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
- Make it up to a day ahead — the flavors deepen overnight. Give it a good stir and drain off any excess liquid before setting it out.
- Traveling with it? Pack the salad and chips separately and keep the bowl in a cooler; it holds happily at room temperature for a couple of hours once out.
- Leave the jalapeño ribs in for real heat, or swap in half a serrano. For a milder crowd, skip the chile and add extra bell pepper.
- Grilled or charred fresh corn in place of the frozen adds smoky depth if you have the grill going anyway.
Nutrition (per serving, estimated)
229calories
8gprotein
29gcarbs
9gfat
Estimates only — values vary with brands and portions.
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