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cowboy caviar with cilantro lime dressing

Cowboy Caviar with Cilantro Lime Dressing

A vibrant and flavorful black bean and corn salsa, often served as a dip with tortilla chips or as a fresh side salad. Perfect for picnics and gatherings.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Caviar (Salsa)
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) sweet corn drained, or 1.5 cups frozen, thawed
  • 1 red bell pepper finely diced
  • 1 red onion finely diced
  • 1 jalapeño seeds removed, minced
  • 2 medium Roma tomatoes seeded and diced
For the Cilantro Lime Dressing
  • 0.5 cup olive oil
  • 0.25 cup fresh lime juice from approximately 3 limes
  • 0.5 cup fresh cilantro chopped
  • 1 teaspoon ground cumin
  • 1 clove garlic minced
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground

Method
 

Instructions
  1. Prepare the dressing: In a small bowl or jar, whisk together the olive oil, lime juice, chopped cilantro, ground cumin, minced garlic, salt, and pepper until well emulsified. Set aside.
  2. Prepare the vegetables: In a large mixing bowl, combine the rinsed and drained black beans, drained corn, diced red bell pepper, diced red onion, minced jalapeño, and diced tomatoes.
  3. Combine the caviar: Pour about two-thirds of the prepared cilantro lime dressing over the bean and vegetable mixture. You can use more or less depending on your preference for moisture.
  4. Mix gently: Using a large spoon or spatula, gently fold all the ingredients together until everything is evenly coated with the dressing.
  5. Marinate for best flavor: Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld together. Taste and adjust seasoning (salt/lime juice) before serving.
  6. Serve: Serve chilled or at room temperature, accompanied by tortilla chips, or use as a topping for tacos or grilled chicken.

Notes

For an extra zing, add 1/4 cup of cider vinegar to the dressing. This salsa tastes even better the next day! If making ahead, reserve some of the dressing to toss with it right before serving if it seems dry.