Potluck Cowboy Caviar Bean Salad

Cowboy caviar earns its playful name from glossy black-eyed peas standing in for fancy fish eggs—a Texas potluck classic. This bright bean salad tosses black beans, sweet corn, and crisp peppers in a zesty lime-cumin dressing made for sharing.

Serves 6 · 20 min prep

Estimate for one serving

• 265 cal
• 11g protein
• 38g carbs
• 9g fat

Every recipe here is free to read.

Ingredients

• 1 can (15 oz) drained and rinsed black beans
• 1 can (15 oz) drained and rinsed black-eyed peas
• 1.5 cups fresh or thawed sweet corn kernels
• 3 diced roma tomatoes
• 1 diced red bell pepper
• 1 seeded and minced jalapeño
• 1/2 cup finely diced red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 diced (optional for serving) avocado

Instructions

1. 1Drain and rinse the black beans and black-eyed peas thoroughly under cold water until the liquid runs clear. Shake off excess water and tip them into a large mixing bowl.
2. 2Add the corn, diced tomatoes, red bell pepper, minced jalapeño, red onion, and chopped cilantro to the beans.
3. 3In a separate small jar combine lime juice, olive oil, cumin, chili powder, salt, and black pepper. Seal and shake hard for 20 seconds until the dressing looks cloudy and emulsified.
4. 4Pour the dressing over the bean mixture. Using a large spoon, fold everything together gently so the vegetables stay intact and every bean is coated.
5. 5Taste and adjust seasoning with an extra pinch of salt or squeeze of lime if the salad needs brighter acidity.
6. 6Cover the bowl and refrigerate at least 30 minutes (or up to overnight) so the flavors marry and the onions mellow.
7. 7Just before packing for a potluck or picnic, give the salad one final stir. If using avocado, fold it in now so it stays bright green.
8. 8Scoop into a travel-friendly container or serve family-style with tortilla chips or spooned over greens for a satisfying midday plate.