Description
This Best Ever Cowboy Caviar is a vibrant, hearty salad packed with beans, corn, and fresh vegetables, coated in a tangy, slightly sweet vinaigrette. Perfect as a refreshing appetizer or side, it’s easy to prepare and serves 8, making it ideal for gatherings or meal prep.
Ingredients
Scale
Vinaigrette
- ½ cup olive oil
- ½ cup vegetable oil
- ½ cup cider vinegar
- ½ cup white sugar
Salad
- 1 (14 ounce) can pinto beans, rinsed and drained
- 1 (14 ounce) can black-eyed peas, rinsed and drained
- 1 (11 ounce) can white shoepeg corn, drained
- 1 red onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- ½ cup chopped cilantro
Instructions
- Make the vinaigrette: In a small saucepan, combine the olive oil, vegetable oil, cider vinegar, and white sugar. Bring the mixture to a boil over medium heat, then remove from heat and allow it to cool to room temperature.
- Prepare the salad: In a large bowl, stir together the rinsed pinto beans, black-eyed peas, drained white shoepeg corn, chopped red onion, celery, red bell pepper, and cilantro until evenly mixed.
- Combine vinaigrette and salad: Pour the cooled vinaigrette over the bean mixture, then toss everything gently but thoroughly to evenly coat the salad with the dressing.
- Chill and serve: For the best flavor, refrigerate the cowboy caviar until chilled before serving. This helps the flavors meld beautifully and makes it refreshing to enjoy.
Notes
- Rinsing and draining canned beans and corn reduces excess sodium and improves texture.
- Chilling the salad for at least an hour enhances the flavor absorption.
- Customize by adding diced avocado or jalapeños for creaminess and heat.
- Serve with tortilla chips as a dip or alongside grilled meats for a hearty side dish.
