Cowboy Caviar

Cowboy Caviar (Party-Ready, No-Mess)

Why you’ll love it: Fresh, colorful, and ridiculously scoopable. Prep in nestable Mixing Bowls, serve in stackable Everyday Bowls—and let SmartLip® help keep every toss tidy.

Serves: 6–8 Time: 15 minutes (+ 30 minutes to chill)

Ingredients

Salad

• 1 can (15 oz) black beans, drained & rinsed
• 1 cup corn (fresh, canned, or thawed from frozen)
• 1 red bell pepper, diced1 green bell pepper, diced
• 1 cup cherry tomatoes, quartered
• ½ red onion, finely diced
• 1 avocado, diced (optional but delicious)
• ¼ cup cilantro, chopped (Classic add-in, optional)
• 1 can (15 oz) black-eyed peas, drained & rinsed

Dressing

• ⅓ cup olive oil
• ¼ cup red wine vinegar + juice of 1 lime
• 1 tbsp honey (or agave)
• 1 tsp chili powder
• ½ tsp cumin
• Salt & pepper, to taste

Instructions

1. Prep the veggies:
   1. Dice peppers, tomatoes, and onion; add to a large Mixing Bowl.
2. Add the beans: 
   1. Drain/rinse black beans (and black-eyed peas, if using).
   2. Add with the corn; toss.
3. Whisk the dressing: 
   1. In a small bowl or jar, whisk olive oil, red wine vinegar + lime juice, honey, chili powder, cumin, salt, and pepper.
4. Combine: 
   1. Pour dressing over the salad; toss gently until evenly coated.
5. Chill: 
   1. Refrigerate 30 minutes to let flavors meld.
6. Finish & serve: 
   1. Fold in avocado just before serving.
   2. Transfer to an Everyday Bowl and serve with chips or spoons.

Tips & swaps

• Heat lovers: add minced jalapeño or a pinch of cayenne.
• Herb swap: cilantro → parsley if preferred.
• Make-ahead: mix everything except avocado; add it right before serving.
• Leftovers: keep 2–3 days in the fridge (avocado may brown).

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