Cowboy Caviar
A vibrant and zesty dish bursting with colors and flavors, perfect as an appetizer or side for any gathering.
Ingredients
For the Cowboy Caviar
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, seeded and finely chopped
- 1/2 medium red onion, finely chopped
- 1 cup fresh cilantro, chopped
For the Dressing
- 2 medium Juice of 2 limes
- 1/4 cup olive oil
- 1 teaspoon cumin
- to taste Salt and pepper
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Rinse and drain the black beans and kidney beans to remove excess sodium and preserve their texture.
- Drain the corn and set it aside in a large mixing bowl.
- Slice the cherry tomatoes in half and add them to the corn.
- Dice the red and green bell peppers, and chop the jalapeño and red onion finely.
- Toss all these ingredients into the mixing bowl with the drained beans and corn.
- Add the fresh cilantro to the bowl, bringing in a burst of flavor.
- In a separate small bowl, mix lime juice, olive oil, cumin, salt, and pepper to create the dressing.
- Whisk the contents until they are well combined.
- Drizzle the dressing over the bean mixture, ensuring that every ingredient gets coated.
- Stir everything gently with a spatula or spoon until evenly mixed.
- Allow your Cowboy Caviar to rest for at least 30 minutes to let the flavors meld together.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To keep the ingredients fresh, store the dressing separately until serving.