Cowboy Caviar with Black Beans and Avocado
Black beans, black-eyed peas, corn, avocado, and fresh vegetables come together in a lime vinaigrette for a colorful salad.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. black beans, avocados and black-eyed peas form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 8 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Whisk
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Drain where directed. Follow the preparation note for black beans and black-eyed peas. Extra liquid can loosen a dressing, sauce, or filling.
- Optional additions. The card marks maple syrup as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Cowboy Caviar with Black Beans and Avocado
Ingredients
Equipment
Method
- Put the tomatoes, onion, beans, peas, corn, peppers, and cilantro in a large bowl.
- Shake or whisk the olive oil, lime, vinegar, optional maple syrup, salt, pepper, and garlic powder until blended.
- Gently mix the dressing through the salad. Fold in the avocado shortly before serving. Taste and adjust seasoning.
- Serve straight away or refrigerate for 30 minutes first. Keep chilled and use within 3 days.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
What are the calories and macros per serving?
One serving provides an estimated 252 calories, 7.2 g protein, 25.4 g total carbohydrate, 14.9 g fat and 8.5 g fiber. One serving is 1/8 of the finished recipe.
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