Cowboy Salad (Texas Caviar)
This colorful Cowboy Salad—also known as Texas Caviar—is a bright, zesty blend of beans, corn, and crisp veggies tossed in a tangy lime and olive oil dressing. It’s hearty enough for a light meal, yet fresh and flavorful as a side dish or dip.
Ingredients
| Ingredient | Amount |
|---|---|
| Black beans | 1 can (15 oz) |
| Kidney beans | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Red bell pepper | 1 |
| Green bell pepper | 1 |
| Red onion | 1/2 |
| Cherry tomatoes | 1 cup |
| Fresh cilantro | 1/4 cup |
| Avocado | 1 |
| Fresh lime juice | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic, minced | 1 clove |
| Salt and pepper | To taste |
Instructions
Step 1 – Prepare the Ingredients:
Rinse and drain the black beans and kidney beans thoroughly. Dice the red and green bell peppers, red onion, cherry tomatoes, and avocado into bite-sized pieces.
Step 2 – Mix the Salad Base:
In a large mixing bowl, combine the beans, corn, bell peppers, onion, tomatoes, and cilantro. Gently fold in the avocado.
Step 3 – Make the Dressing:
In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and pepper until well blended.
Step 4 – Combine and Chill:
Pour the dressing over the salad and toss lightly to coat all the ingredients. Cover and refrigerate for at least 30 minutes so the flavors can develop.
Step 5 – Serve:
Serve chilled. Before serving, give the salad a gentle toss and, if desired, garnish with extra cilantro or fresh avocado slices.
