Go Back
Cowboy caviar with black-eyed peas, black beans, corn, peppers, tomatoes, cilantro, and avocado.

Easy Cowboy Caviar with Zesty Lime Dressing

A fresh no-cook mix of black-eyed peas, black beans, corn, crisp vegetables, avocado, and a bright lime dressing. Ready in minutes and ideal for potlucks, tacos, and snack boards.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 15 oz black-eyed peas, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1½ cups corn kernels thawed if frozen or drained if canned
  • 1 medium red bell pepper finely diced
  • 2 Roma tomatoes seeded and diced
  • ½ small red onion finely diced
  • 1 jalapeño seeded and minced
  • ½ cup fresh cilantro chopped
  • 1 medium avocado diced (add just before serving)
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 garlic clove finely grated
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon black pepper

Equipment

  • Large mixing bowl
  • Fine-mesh strainer
  • Small whisk or lidded jar

Method
 

  1. Drain and rinse both cans of beans, then let them sit in a strainer for 5 minutes. Thaw and pat dry the corn if using frozen.
  2. Seed and dice the tomatoes, dice the bell pepper and red onion, mince the jalapeño, and chop the cilantro. Keep the avocado whole until just before serving.
  3. Whisk together the olive oil, lime juice, apple cider vinegar, honey, garlic, cumin, chili powder, salt, and black pepper until combined.
  4. Add the beans, corn, bell pepper, tomatoes, onion, and jalapeño to a large bowl. Pour the dressing around the sides and fold gently until everything is lightly coated.
  5. Cover and refrigerate at 40°F (4°C) or below for 30 minutes.
  6. Stir the base, fold in the cilantro, then dice and add the avocado. Taste and adjust with a small squeeze of lime or pinch of salt if needed. Serve cold.

Notes

  • Store in an airtight container in the refrigerator for 3 to 4 days. Keep avocado separate when possible and add fresh to each portion.
  • Make the base up to 24 hours ahead. Add cilantro and avocado shortly before serving, then stir and retaste.
  • If using table salt instead of Diamond Crystal kosher salt, start with less and adjust after chilling.