Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the black beans, corn, diced red bell pepper, green bell pepper, red onion, cherry tomatoes, avocado, cilantro, and jalapeño pepper.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, cumin, salt, and pepper until well combined.
- Pour the dressing over the bean and vegetable mixture and gently toss to coat everything evenly.
- Cover the bowl and let the Cowboy Caviar marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled with tortilla chips or as a side dish to your favorite BBQ meal. Enjoy!
Notes
- For a spicier version, leave some seeds in the jalapeño or add a few dashes of hot sauce.
- This dish is best served fresh but can be refrigerated for up to 2 days.
- Feel free to add other ingredients like black olives or diced cucumber for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg