Picnic Cowboy Caviar
Get ready to elevate your outdoor gatherings with this vibrant and healthy Picnic Cowboy Caviar! Packed with hearty black beans, pinto beans, and sweet corn, this no-cook recipe is a medley of fresh flavors and bold colors, featuring crunchy bell peppers, juicy Roma tomatoes, zesty red onion, and a touch of heat from jalapeño. Tossed in a zippy lime and honey dressing with hints of cumin and garlic, this bean salad is perfectly balanced and irresistibly tangy. The generous addition of creamy avocado and fresh cilantro ties it all together, making it an ideal appetizer or side dish for picnics, barbecues, or potlucks. Ready in just 20 minutes and perfect for dipping with tortilla chips, this crowd-pleasing recipe is as easy to make as it is delicious—and it’s sure to be the star of your next picnic or gathering!
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Recipe Information
Ingredients
- 15 oz (canned, drained and rinsed) black beans
- 15 oz (canned, drained and rinsed) pinto beans
- 15 oz (canned, drained) sweet corn
- 1 large (diced) red bell pepper
- 1 large (diced) green bell pepper
- 3 medium (diced) Roma tomatoes
- 1 medium (finely chopped) red onion
- 1 medium (seeded and finely chopped) jalapeño pepper
- 1 cup (fresh, chopped) cilantro
- 2 large (diced) avocado
- 1 cup olive oil
- 0.5 cup (freshly squeezed) lime juice
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the black beans, pinto beans, and sweet corn.
Add the diced red bell pepper, green bell pepper, Roma tomatoes, red onion, jalapeño pepper, and chopped cilantro to the bowl. Stir to mix the ingredients evenly.
In a separate medium bowl, prepare the dressing by whisking together the olive oil, lime juice, red wine vinegar, honey, ground cumin, garlic powder, salt, and black pepper.
Pour the dressing over the combined beans and vegetables. Gently toss until everything is coated evenly.
Add the diced avocado last, and gently fold it into the mixture to avoid mashing the avocado pieces.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Allow the Cowboy Caviar to sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature with tortilla chips or as a side dish. Enjoy!
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.2 g | 411% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 40.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 101.4 g | 362% | |
| Total Sugars | 81.7 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5861 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
