Go Back Download PDF
–+ servings
MEL'S EASY KITCHEN

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.
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Meal: Lunch
By: Melanie

Equipment

  • Whisk
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Lidded storage container

Ingredients

  • 3 Roma tomatoes, seeded and diced
  • 2 avocados, diced
  • 1/3 cup diced red onion
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) black-eyed peas, rinsed and drained
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and finely diced
  • 1/3 cup chopped cilantro
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp red wine vinegar
  • 1 tsp maple syrup, optional
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder

Instructions

  • 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 per serving

Calories: 252kcal | Carbohydrates: 25.4g | Protein: 7.2g | Fat: 14.9g | Fiber: 8.5g

Notes

Serve as a salad, in a bowl, or with gluten-free tortilla chips. Add avocado just before serving for the best color. Maple syrup keeps the optional sweetener plant-based.
Estimated nutrition is for one of 8 equal portions. The calculation uses two medium California avocados, 255 g drained beans per can and all of the dressing. Optional maple syrup is excluded.