Have you heard of Cowboy Caviar? It seems to me that it goes by a ton of different names: Black Bean & Corn Salad, Cowboy Salsa, Black Bean Salsa, the list goes on! No matter what you call it, this delicious dish of black beans, corn, cherry tomatoes, and other goodies is always a crowd pleaser!
Did you know that 84% of Americans have experienced a “snack regret” – eating a snack that leaves you hungry and unsatisfied and makes you feel unhealthy? That’s no fun! That’s part of the reason I am loving keeping some yummy Cowboy Caviar at the ready in my fridge this summer. It’s a filling, tasty, and no-guilt snack!
Like I mentioned I usually have a container of the Cowboy Caviar made up in the fridge-it lasts about three days (if it doesn’t get eaten up first!) and tastes delicious cold so it’s a great snack. It’s also a HUGE hit when entertaining and can be prepped ahead of time.
Easy Cowboy Caviar Recipe
Create a delicious and colorful snack by throwing together an easy bowl of Cowboy Caviar – a black bean and corn salad perfectly flavored with cilantro and lime!
15.5 oz can black beans, drained and rinsed
1 cup corn
10 cherry tomatoes, halved
1/3 cup red onion, diced
1 green onion, diced
juice of two limes
1 tablespoon extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh cilantro, chopped
1 medium avocado, diced
1 tablespoon diced jalapeño
In a medium bowl combine all ingredients except avocado. Stir to coat and refrigerate for at least 30 minutes. Add avocado and serve. Can be kept in the refrigerator up to three days.
I hope you love this recipe as much as I do!
You might also like these appetizer recipes:
Want more great recipes?
Join our community of over 20,000 everyday cooks and I'll send you an eCookbook with 13 of my favorite desserts as a welcome gift!