Cowboy Caviar with Black Beans
Fresh, zesty Cowboy Caviar made with black beans, corn, avocado, and a tangy lime dressing. A quick vegan side or dip ready in 15 minutes!
Servings 6 serves
Calories 278kcal
Ingredients
- 2 15 oz cans black beans rinsed and drained; approx. 850g total
- 2 cups fresh corn kernels from about 2–3 ears; approx. 300g
- 1 cup tomatoes seeded and finely diced; approx. 180g
- ¾ cup red bell pepper seeded and finely diced; approx. 110g
- ½ cup red onion finely diced; approx. 70g
- 2 tablespoons pickled jalapeños minced; approx. 28g
- 1 medium avocado chopped; approx. 200g
- ⅓ cup cilantro leaves chopped; approx. 10g
For the Dressing
- ¼ cup olive oil approx. 50g
- ¼ cup lime juice (juice of about 2 limes); approx. 60g
- 1 tablespoon pure maple syrup approx. 21g
- 1 teaspoon chili powder approx. 3g
- 1 teaspoon ground cumin approx. 2g
- ½ teaspoon salt approx. 3g
- ¼ teaspoon black pepper approx. 0.5g
Instructions
- In a large mixing bowl, combine the black beans, corn, tomatoes, red bell pepper, red onion, pickled jalapeños, avocado, and chopped cilantro.
- In a small bowl or jar, whisk together the olive oil, lime juice, maple syrup, chili powder, cumin, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss gently to coat everything evenly.
- Enjoy immediately as a salad or dip with tortilla chips, or refrigerate in an airtight container for up to 3 days.
Video
Nutrition
Calories: 278kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 513mg | Potassium: 662mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1092IU | Vitamin C: 38mg | Calcium: 54mg | Iron: 3mg