Cowboy Caviar


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.


Cowboy Caviar

  • Author: Roni Proter
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 2 1x


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


  1. In a large mixing bowl, add all the ingredients of the salad and toss gently to combine
  2. In a smaller bowl, combine the lime juice, garlic, salt, cumin and honey and whisk to combine
  3. Slowly drizzle in the olive oil and whisk vigorously
  4. Pour the vinaigrette over the salad, cover and refrigerate for at least 30 minutes before serving.

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