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Make-Ahead Cowboy Caviar with Lime-Cilantro Vinaigrette — Crisp Party Side Pinterest recipe pin

Crisp Cowboy Caviar with Lime-Cilantro Vinaigrette

A balanced, refrigerator-friendly cowboy caviar with a zesty lime-cilantro vinaigrette that stays crisp and bright; great as a dip, side, or bowl topper.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can sweet corn, drained (or 1 cup thawed frozen corn)
  • 2 cups firm tomatoes diced (Roma or similar), drained briefly and salted
  • 1 cup red bell pepper finely diced
  • 1 medium red onion finely diced (about 1 cup)
  • 1 to 2 jalapeños seeded and minced (optional)
  • 1/2 cup fresh cilantro chopped (or parsley)
Vinaigrette
  • 3 tablespoons fresh lime juice about 1 large lime
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt divided
Optional garnish
  • 1 medium avocado diced (optional, add at serving)
  • Tortilla chips for serving (optional)

Equipment

  • 1 Large mixing bowl
  • 1 Fine-mesh strainer
  • 1 Measuring cups and spoons
  • 1 Sharp chef's knife
  • 1 9x13-inch serving dish (optional)

Method
 

Prepare ingredients
  1. Rinse and drain the canned beans and corn in a fine-mesh strainer and set aside to remove excess water.
  2. Dice tomatoes and place them in the strainer set over a bowl; sprinkle with 1/4 teaspoon of the kosher salt and let drain for 10 minutes while you chop other ingredients.
  3. Finely dice red onion, bell pepper, and jalapeño (if using); chop cilantro and set aside.
Make vinaigrette
  1. Whisk together lime juice, olive oil, honey, cumin, black pepper, and the remaining 1/4 teaspoon kosher salt in a small jar until emulsified; taste and adjust lime or honey as needed.
Assemble cowboy caviar
  1. Combine the drained beans, drained corn, drained tomatoes, red onion, bell pepper, jalapeño, and cilantro in a large mixing bowl and toss gently to combine.
  2. If serving immediately, toss with all the vinaigrette and let sit 10 to 15 minutes to allow flavors to meld; add diced avocado just before serving.
  3. If making ahead, refrigerate the undressed mixture up to 4 days and store the vinaigrette separately; toss portions with dressing as needed.
  4. Serve chilled or at room temperature with tortilla chips or as a topping for grilled meats, rice bowls, or tacos.

Notes

Drain tomatoes and canned items well to prevent a watery salad; keep most of the vinaigrette separate if you plan to store leftovers; add avocado only to portions you will eat within a few hours to avoid browning.