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Spicy Cowboy Caviar

Spicy Cowboy Caviar is a tangy, scoopable bean-and-corn salad tossed with a zesty lime vinaigrette and flecks of minced jalapeno. Glossy black beans and golden corn combine with ruby tomatoes for a bright, veggie-crunch bite with gentle heat.
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Prep Time 15 minutes
Chill 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Southern
Calories: 115
Ingredients Method Notes

Ingredients
  

Spicy cowboy caviar base
  • 1 can (15 oz) black beans Rinsed and drained.
  • 1 can (15 oz) black-eyed peas Rinsed and drained.
  • 1 cup corn Rinsed and drained.
  • 1 cup diced tomatoes Roughly diced or canned and drained.
  • 0.5 cup diced red onion Finely diced for even crunch.
  • 1 jalapeno, minced Minced; adjust to taste for heat.
  • 0.33 cup lime vinaigrette Use your favorite store-bought or homemade vinaigrette.

Method
 

Prep the beans and corn
  1. Drain and rinse the black beans, black-eyed peas, and corn, then let them drain well so the salad doesn’t get watery.
  2. Drain and rinse the black beans, black-eyed peas, and corn, then let them drain well so the salad doesn’t get watery.
Toss the veggies
  1. Combine the drained beans, corn, diced tomatoes, diced red onion, and minced jalapeno in a bowl, mixing until evenly distributed.
Dress and chill
  1. Whisk the lime vinaigrette, pour it over the vegetables, and toss until everything looks glossy and coated.
  2. Chill the cowboy caviar for 1 hour before serving so the flavors meld and the jalapeno flavor disperses through every bite.

Notes

For the best texture, rinse and drain the beans and corn thoroughly before mixing. Store covered in the refrigerator for up to 3 days; it can also be frozen, but expect softer beans after thawing. If you want a lower-sodium option, choose low-sodium canned beans and a reduced-sodium lime vinaigrette.