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Black beans, quartered grape tomatoes, chopped cilantro, corn kernels, and chopped red onion in a white bowl on a white marble board.
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5 from 2 votes

Cowboy Salad

This 15-minute Cowboy Salad recipe is Cowboy Caviar made with black beans (with an option to include black eyed peas). Serve as a salad or dip. Zesty, refreshing, and budget-friendly. Ideal for barbecues, picnics, and potlucks. (Gluten-free & oil-free.)
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course, Salad
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 6 people
Calories: 478kcal

Ingredients

  • 45 ounces black beans 3 (15-ounce) cans or 4 ½ cups, drained and rinsed
  • 1 pint grape tomatoes or cherry tomatoes, quartered
  • 1 ¾ cups sweet corn kernels frozen, thawed
  • 1 cup diced red onion (about 1 small)
  • 1 medium jalapeño finely diced
  • ½ cup chopped cilantro
  • ¼ cup balsamic vinegar
  • 2 ½ tablespoons white wine vinegar
  • 2 teaspoons whole grain mustard
  • 2 teaspoons Dijon mustard
  • Zest of 1 small lime
  • 1 tablespoon plus 1 teaspoon fresh lime juice plus more to taste (about 1 lime)
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon chipotle powder
  • 1 small garlic clove
  • 2 teaspoons maple syrup or to taste
  • Salt to taste

For serving:

  • 2 medium avocados chopped

Instructions

  • To a large bowl: Add the black beans, tomatoes, corn, red onion, jalapeño, and cilantro.
  • In a small bowl: Mix the balsamic vinegar, white wine vinegar, whole grain mustard, Dijon, lime zest and juice, chili powder, cumin, chipotle, and ¼ cup water. Grate the garlic into the bowl using a microplane. Add maple syrup and adjust lime juice to taste. Season with salt.
  • For serving: Mix in the avocado.

Video

Notes

  • You can swap out a portion of the black beans for an equal portion of a different bean.
  • Use canned or fresh corn kernels as desired.
  • Enjoy at room temperature, or chilled.
  • Serve as a dip with chips or crackers, as a salad, or as a relish.
  • Add olives, celery, bell pepper, or carrots.
  • To make ahead of time: Refrigerate the dressing, and chopped salad ingredients in two separate containers. Mix together with avocado for serving.
  • If you are planning on having leftovers, add the avocado to the served portion. Refrigerate any leftovers in an airtight container for up to 4 days.

Nutrition

Calories: 478kcal | Carbohydrates: 75g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 57mg | Potassium: 1454mg | Fiber: 26g | Sugar: 9g | Vitamin A: 1081IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 6mg