My husband and daughter described it as heaven on a plate salad
This vibrant Cowboy Salad (often referred to as Texas Caviar) is a fresh, flavorful, and hearty mix of beans, corn, and crisp vegetables. It is lightly dressed in a tangy lime and olive oil dressing, making it a perfect side dish, dip, or light lunch.
Ingredients:
| Ingredients | Amount |
|---|---|
| Black beans | 1 can (15 ounces) |
| Kidney beans | 1 can (15 ounces) |
| Corn kernels | 1 cup |
| Red bell pepper | 1 |
| Green bell pepper | 1 |
| Red onion | 1/2 |
| Cherry tomatoes | 1 cup |
| Cilantro | 1/4 cup |
| Avocado | 1 |
| Lime juice | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic, minced | 1 clove |
| Salt and pepper | To taste |
How To Make Cowboy Salad:
- Step 1: Prep Ingredients: Rinse and thoroughly drain the black beans and kidney beans. Dice the red and green bell peppers, red onion, cherry tomatoes, and avocado.
- Step 2: Combine Salad Base: In a large bowl, combine the beans, corn, bell peppers, onion, tomatoes, and cilantro. Add the diced avocado.
- Step 3: Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and pepper to make the dressing.
- Step 4: Dress and Chill: Pour the dressing over the salad and toss gently to coat. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Step 5: Serve: Serve chilled. Before serving, gently toss again and garnish with additional cilantro and avocado slices if desired.
