Cowboy Caviar is the salad of summer, it’s become popular on social media but here in Texas it’s a year round favorite for a reason, simple and delicious flavors and it’s healthy! I skip the cilantro and jalapeños so my kids will eat it and they devour it poolside on hot days. I prefer mine on a bed of crunchy romaine and I double the vinaigrette so I make it a heartier salad.
PrintCowboy Caviar
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 1x
Ingredients
Units
Scale
- 1/2 cup finely diced green bell pepper
- 1/2 cup finely diced yellow bell pepper
- 1/2 cup finely diced orange bell pepper
- 1/2 cup finely diced tomatoes, seeds removed
- 1/2 fresh or frozen and de-thawed yellow corn kernels
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup finely diced red onion
- 1 tbsp finely sliced green onion
For the vinaigrette:
- juice from 2 large limes
- 1 garlic clove, minced
- 1 tsp kosher salt
- 1/2 tsp cumin
- 1/4 tsp honey
- 1/4 cup extra virgin olive oil
Instructions
- In a large mixing bowl, add all the ingredients of the salad and toss gently to combine
- In a smaller bowl, combine the lime juice, garlic, salt, cumin and honey and whisk to combine
- Slowly drizzle in the olive oil and whisk vigorously
- Pour the vinaigrette over the salad, cover and refrigerate for at least 30 minutes before serving.
