Go Back
–+ servings
aerial shot of cowboy caviar in a wooden bowl.
Print Recipe
No ratings yet

Cowboy Caviar Recipe

Cowboy Caviar is a vibrant, protein-packed, crunchy "summer in a bowl" that sits somewhere between a chunky salsa and a hearty bean salad.
Prep Time25 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 adults
Calories: 208kcal
Author: Hina Gujral

Equipment

  • Salad Mixing Bowl

Ingredients

  • 1 Cup red or black beans cooked or canned
  • 1 Cup lobia (black eyed peas) cooked or canned
  • ½ Cup red bell pepper, finely chopped
  • ½ Cup english cucumber, finely chopped
  • ½ Cup onion, finely chopped
  • ½ Cup tomato, finely chopped
  • ½ Cup sweet corn kernels boiled or canned
  • 1 small ripe avocado, diced
  • 1 jalapeneo or green chili, deseeded and fine chopped
  • Handful of cilantro, finely chopped

Ingredients For Dressing:

  • ⅛ Cup extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 2 fresh lime juice
  • 1 teaspoon cumin powder (jeera powder)
  • ½ teaspoon smoked paprika or chilli powder
  • ½ teaspoon salt or to taste
  • ½ teaspoon dried oregano

Instructions

  • If using canned beans and corn, rinse them thoroughly in a colander until the water runs clear. This prevents the salad from tasting weird.
  • In a small jar or bowl, whisk together your olive oil, lime juice, honey, and spices. Taste it! It should be bright, tangy, and slightly salty.
  • Combine everything in a large bowl—except the avocado. Pour the dressing over and toss gently.
  • Fold in the avocado cubes right before serving to prevent them from mashing or browning. Top with an extra handful of cilantro.
  • If you have the time, let the cowboy caviar (minus the avocado) sit in the fridge for at least 30 minutes to 1 hour. 

Video

Notes

  • Beans: If you do not have black beans, use red kidney beans (rajma) for making the salad. I prefer cooking the beans at home for salads, soups, curry, and rice dishes.
  • You can soak and pressure cook the dried beans at home. Or use the canned beans (rinse them with water before adding to the salad). 
  • Corn: You can use fresh corn kernels and roast/boil/steam them before adding to the salad. Or use frozen or canned corn. 

Nutrition

Calories: 208kcal | Carbohydrates: 30g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 462mg | Potassium: 464mg | Fiber: 8g | Sugar: 9g | Vitamin A: 985IU | Vitamin C: 35mg | Calcium: 46mg | Iron: 3mg