Cowboy Caviar
Yield: 12
Materials
- 15 oz black beans 1 can (drain)
- 15 oz chick peas 1 can
- 2 avacados diced
- 1½ cups frozen corn thawed
- ⅓ cup red onion diced
- 1 cup cherry tomatos halved
- 1 bell pepper any colour
- 1 jalapeno seeds removed
- ⅓ cup fresh cilantro
- 1 cup cucumbers peeled and diced
- ¾ cup feta cheese
Dressing
- ¼ cup olive oil
- 1 tbsp lime zest
- 4 tbsp lime juice fresh
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp salt
- ½ tsp honey
- 2 cloves garlic minced
Instructions
- Combine tomatoes, avocado, onion, black beans, chick peas, corn, cucumber, feta, pepper and jalapeno pepper in a large bowl. Toss/stir well so that ingredients are well-combined.
- In a separate bowl, whisk together dressing ingredients
- Pour the dressing over the bean mixture and stir to combine.
- Stir in fresh cilantro
- Refrigerate for at least a few hours, or overnight, to allow the flavors to meld.
Notes
While this recipe is pretty straightforward, below are a few helpful tips for the best results.
- Let it rest: This step is optional, but I recommend letting the salad rest in the fridge for about an hour before serving. It gives the tangy lime juice dressing time to soak into the beans and veggies, bringing everything together.
- Evenly cut vegetables: The most time-consuming part of this recipe is chopping the vegetables, but it’s worth taking your time. Aim to cut everything into similar-sized pieces so each bite feels balanced. Try to cut the peppers into small, bite-sized pieces, ideally smaller than the black-eyed peas.
- Be gentle as you toss: When mixing the salad, go slowly and gently to avoid breaking the beans. This helps keep the texture nice and prevents everything from turning into mush.
- Feel free to used other vegetables such as carrots or celery.