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My husband and daughter described it as heaven on a plate salad

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

IngredientAmount
Black beans1 can (15 oz)
Kidney beans1 can (15 oz)
Corn kernels1 cup
Red bell pepper1
Green bell pepper1
Red onion1/2
Cherry tomatoes1 cup
Fresh cilantro1/4 cup
Avocado1
Fresh lime juice2 tablespoons
Olive oil2 tablespoons
Garlic, minced1 clove
Salt and pepperTo 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.

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