If you’re looking for a fresh, budget-friendly, and downright addictive side dish, look no further than Cowboy Caviar! This colorful bean-and-veggie salad is bursting with flavor, quick to prep, and perfect for everything from potlucks to weekday lunches. It’s also the perfect base for my Tex-Mex Rice Bowl (link below!), so don’t forget to make a double batch!
Try my Tex-Mex Rice Bowl for a quick meal idea using this Cowboy Caviar!
Why You’ll Love This Recipe
- Made from pantry staples. Beans, corn, and spices you already have on hand — no fancy ingredients required.
- Versatile. Enjoy it as a dip with tortilla chips, a topping for grilled meats, or stuffed into wraps.
- Meal-prep friendly. It holds up beautifully in the fridge for days, making it a great make-ahead option.
- Healthy and nourishing. Packed with fiber, healthy fats, and colorful veggies.
- Kid-approved. It’s mild, crunchy, and naturally sweet — even picky eaters will go back for seconds!
Ingredients
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 ½ cups corn (frozen, canned, or fresh)
- 1 red bell pepper, diced
- 1 orange or yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- 1 avocado, diced
- 1 jalapeño, seeded and minced (optional)
- ¼ cup chopped fresh cilantro (OR don’t if it tastes like soap)
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, chickpeas, corn, bell peppers, tomatoes, onion, jalapeño (if using), and cilantro.
- In a small bowl or jar, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Gently fold in the avocado last to prevent mashing.
- Let sit for 15–30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Serving Suggestions
- With tortilla chips as a dip
- Spooned over grilled chicken or steak
- Stuffed into tacos or wraps
- Toss with greens for a hearty salad
- As a topping for a Tex-Mex Rice Bowl → Check out the full recipe here!
Storage Tips
Store in an airtight container in the fridge for up to 4 days. (Avocado may brown slightly — add fresh if making ahead.)
Closing
Whether you’re feeding a crowd or just want to prep some veggies ahead of a busy week, this Cowboy Caviar is a wholesome go-to. Don’t forget to hop over to the Tex-Mex Rice Bowl recipe that transforms this side dish into a satisfying dinner in no time!
Cowboy Caviar
Ingredients
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 ½ cups corn (frozen, canned, or fresh)
- 1 red bell pepper, diced
- 1 orange or yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- 1 avocado, diced
- 1 jalapeño, seeded and minced (optional)
- ¼ cup chopped fresh cilantro
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, chickpeas, corn, bell peppers, tomatoes, onion, jalapeño (if using), and cilantro.
- In a small bowl or jar, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Gently fold in the avocado last to prevent mashing.
- Let sit for at least 15–30 minutes, idealy 1-3 hours in the fridge, before serving to let the flavors meld. Serve chilled or at room temperature.
Notes
Dried beans can be used as well, just prep them ahead.
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