Description
This Best Ever Cowboy Caviar is a vibrant, colorful, and zesty salad packed with a variety of beans, fresh vegetables, and a tangy vinaigrette. Perfect as a healthy side dish or a flavorful dip, this no-cook recipe combines bold Southwestern flavors with a refreshing crunch that can be ready in just 15 minutes.
Ingredients
Scale
Dressing
- ½ cup olive oil
- ½ cup vegetable oil
- ½ cup cider vinegar
- ½ cup white sugar
Salad
- 1 (14 ounce) can pinto beans, rinsed and drained
- 1 (14 ounce) can black-eyed peas, rinsed and drained
- 1 (11 ounce) can white shoepeg corn, drained
- 1 red onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- ½ cup chopped cilantro
Instructions
- Prepare the Dressing: In a small saucepan, combine olive oil, vegetable oil, cider vinegar, and white sugar. Bring the mixture to a boil over medium heat, then remove it from heat and allow it to cool to room temperature. This step allows the sugar to dissolve fully and flavors to meld.
- Mix the Vegetables and Beans: In a large bowl, stir together the rinsed and drained pinto beans, black-eyed peas, white shoepeg corn, chopped red onion, celery, red bell pepper, and cilantro, ensuring even distribution of all ingredients.
- Combine Dressing with Salad: Pour the cooled dressing over the bean and vegetable mixture, tossing gently to coat everything evenly with the tangy vinaigrette.
- Chill and Serve: For the best flavor and texture, refrigerate the Cowboy Caviar for at least 1 hour before serving. Serve chilled as a flavorful salad or dip.
Notes
- For added zest, consider adding a diced jalapeño or a squeeze of fresh lime juice.
- Best served chilled; allow it to rest in the refrigerator for at least one hour to enhance flavors.
- Use fresh cilantro for a bright herbal freshness, but you can omit if not preferred.
- Can be served with tortilla chips as a dip or as a side salad with grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American Southwestern
