Viral Cowboy Caviar Salsa (Print Version)
Colorful Tex-Mex bean and corn salsa with fresh veggies and zesty citrus dressing. Perfect chilled with tortilla chips.
# Ingredients:
→ Beans & Legumes
01 -
425 g canned black beans, drained and rinsed
02 -
425 g canned black-eyed peas, drained and rinsed
→ Vegetables
03 -
170 g cherry tomatoes, diced
04 -
160 g sweet corn kernels, drained
05 -
1 red bell pepper, diced
06 -
1 green bell pepper, diced
07 -
0.5 small red onion, finely chopped
08 -
1 jalapeño, seeded and finely chopped
09 -
15 g fresh cilantro, chopped
→ Dressing
10 -
60 ml extra-virgin olive oil
11 -
45 ml red wine vinegar
12 -
15 ml fresh lime juice
13 -
5 g honey or agave syrup
14 -
5 g ground cumin
15 -
2.5 g chili powder
16 -
2.5 g salt, or to taste
17 -
1.25 g black pepper
# Steps:
01 -
Place black beans, black-eyed peas, diced cherry tomatoes, corn, red and green bell peppers, red onion, jalapeño, and chopped cilantro into a large mixing bowl.
02 -
In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, fresh lime juice, honey or agave syrup, ground cumin, chili powder, salt, and black pepper until fully emulsified.
03 -
Pour the prepared dressing over the bean and vegetable mixture. Gently toss to ensure all ingredients are evenly coated.
04 -
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Skipping this step is possible, but recommended for optimal taste.
05 -
Serve chilled as a dip with tortilla chips or as a vibrant salad.
# Notes:
01 -
For enhanced flavor and texture, add diced avocado just before serving.
02 -
Adjust the amount of jalapeño to control the spice level.
03 -
This dish develops deeper flavors when made in advance and enjoyed the next day.
04 -
Pairs exceptionally with grilled proteins, tacos, or atop baked potatoes.