Description

Cowboy Caviar is a vibrant, fresh, and flavorful bean salad packed with diced tomatoes, black-eyed peas, black beans, sweet corn, bell peppers, and fresh cilantro, all tossed in a tangy and slightly sweet chili-laced dressing. This no-cook dish comes together quickly, making it perfect as a healthy appetizer, side dish, or party dip that celebrates bold, southwestern flavors.

Ingredients

Scale

Dressing

1/2 cup olive oil
1/4 cup granulated sugar (adjust to taste)
1/4 cup white wine vinegar
1 teaspoon chili powder
Salt to taste (about 1 teaspoon recommended)

Salad

1 pound Roma tomatoes, seeded and diced
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can sweet corn, drained
1 red onion, peeled and diced
1 green bell pepper, stemmed, seeded, and diced
1 red bell pepper, stemmed, seeded, and diced
1 cup chopped fresh cilantro (or fresh parsley from 1 bunch)

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Instructions

Prepare the Dressing: In a small bowl, whisk together the olive oil, granulated sugar, white wine vinegar, chili powder, and salt to taste. The sugar balances the acidity and heat, so adjust it as you prefer.
Combine Salad Ingredients: In a large bowl, combine the diced Roma tomatoes, drained and rinsed black-eyed peas, black beans, drained sweet corn, diced red onion, green and red bell peppers, and chopped fresh cilantro.
Toss with Dressing: Drizzle the prepared dressing over the combined salad ingredients. Stir thoroughly to ensure everything is evenly coated and mixed.
Chill and Serve: Cover the bowl and refrigerate until ready to serve. Chilling allows the flavors to meld beautifully. Serve chilled as a dip, side salad, or topping.

Notes

You can adjust the sugar quantity depending on your taste preference to balance the acidity from the vinegar.
White wine vinegar can be substituted with apple cider vinegar for a slightly different tang.
Make sure to drain canned corn well to avoid excess liquid diluting the salad.
For a fresh crunch, prepare the salad just a few hours before serving and store covered in the refrigerator.
This recipe is naturally gluten-free and vegetarian.