Description
Cowboy Caviar is a vibrant, fresh, and flavorful Tex-Mex salad combining diced tomatoes, bell peppers, avocado, black beans, corn, and jalapeños tossed in a tangy lime and Italian dressing. This no-cook, easy-to-make dish is perfect as a dip with tortilla chips or served as a side salsa for barbecues and parties.
Ingredients
Scale
Vegetables and Beans
- 6 Roma tomatoes, diced
- 1 bell pepper (any color), seeded and diced
- 1 medium onion, finely diced
- 2 jalapeño peppers, seeded and finely diced
- 1 large avocado, peeled, pitted, and diced
- 15 oz can of corn, drained (or from 1 cooked cob)
- 15 oz can of black beans, well rinsed and drained
- 1/2 bunch of cilantro, chopped (about 1/2 cup)
Dressing and Seasonings
- 3-4 tablespoons lime juice
- 1/2 cup light Italian dressing
- 4 medium garlic cloves, pressed
- 1 teaspoon sea salt, or to taste
Instructions
- Combine Vegetables and Beans: In a large mixing bowl, combine the diced tomatoes, onion, bell pepper, jalapeños, avocado, corn, black beans, and cilantro. Ensure all ingredients are evenly distributed for consistent flavor.
- Mix Dressing and Seasonings: Add the lime juice, light Italian dressing, pressed garlic, and sea salt to the bowl. Mix everything thoroughly so the dressing evenly coats all the ingredients, enhancing the vibrant flavors.
- Serve: Serve immediately or chill for better flavors. Enjoy the Cowboy Caviar with tortilla chips or as a refreshing side dish.
Notes
- For extra heat, leave some jalapeño seeds in the mix.
- Chill the Cowboy Caviar for at least 30 minutes before serving for the flavors to meld.
- Use fresh lime juice for the best tangy flavor.
- Substitute the light Italian dressing with a homemade vinaigrette for a healthier option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days due to avocado freshness.
