Cowboy caviar salad–a mix of beans, scallions, onion, bell peppers, jalapeños, corn, tomato, and avocado tossed in a lime-honey dressing. This recipe from our favorite cowgirl, Dorie Greenspan, is a winner.
Eating healthy was never so easy—or mingled so nicely with tortilla chips and beer. This party-perfect salad comes together in minutes, can easily be made ahead of time, can be doubled or tripled, and tastes delicious despite being quite healthy. Scoop it up with tortillas chips or serve it alongside whatever’s on your grill. Then the next day, toss the leftover chicken, steak, or shrimp and call it lunch.–Angie Zoobkoff
Cowboy Caviar Salad
- Quick Glance
- 30 M
- 30 M
- Serves 4 to 6
- For the vinaigrette
- 1/4 cup olive oil
- Finely grated zest and juice of 1 lime (preferably organic)
- 1 teaspoon ground cumin, or more to taste
- 3/4 teaspoon sea salt
- 1/2 teaspoon smoked paprika (sweet or hot)
- 1/2 teaspoon honey
- For the salad
- Two (14-ounce) cans any variety beans or black-eyed peas, rinsed, drained and patted dry (or substitute about 2 cups soaked and cooked beans)
- 3 scallions, white and light green parts only, thinly sliced
- 1 garlic clove, germ removed and finely chopped
- 1/2 red onion, finely chopped or diced, rinsed and patted dry
- 1/2 bell pepper, finely chopped
- 1/2 jalapeño, seeded and finely chopped
- 1/2 to 1 cup raw or cooked corn kernels (optional)
- 2 to 3 medium tomatoes, finely chopped, or one (14 oz |400 g) can diced tomatoes, drained
- 1/2 cup finely chopped fresh cilantro
- 1 small avocado, finely chopped (optional)
- Hot sauce (optional)
- Tortilla chips, for serving (optional)
- Make the vinaigrette
- 1. In a jar with a tight-fitting lid, combine the oil, lime zest and juice, cumin, salt, paprika, and honey and shake to blend. Set the vinaigrette aside until needed. (You can refrigerate the vi.)
- Make the salad
- 2. In a large bowl, toss in the beans, scallions, garlic, onion, bell pepper, jalapeño, and corn, if using, and stir thoroughly to combine. If you’re going to serve the salad now, add the tomatoes and cilantro and avocado; if you’re going to refrigerate the salad—a good move—hold off and add them just before serving.
- 3. Toss the salad with about 3/4 of the vinaigrette. Add hot sauce, if you’d like, and, if you’ve got time, cover and refrigerate for at least a couple of hours and up to overnight.
- 4. When you’re ready to serve, add the tomatoes and cilantro and avocado, if using, if you haven’t already, and give it a taste. If desired, adjust the amount of salt, spices, and you could even add some hot sauce if you’d like. If the salad has sopped up the vinaigrette, toss it with a little more. Taste and, if desired, add more salt. Serve chilled or at room temperature, with or without chips.