Sometimes you need a salad with substance and a salad that holds its presence on the table against whatever else might be there. This Southwest black bean, corn, and vegetable salad with a simple dressing spiked with lime juice and chili powder, known affectionately as Cowboy Caviar or Texas Caviar, just saves the day over and over again. It’s got those great Southwestern/Tex-Mex flavors, so it goes well with any kind of meal in that arena, not to mention pretty much any burger or grilling or barbecue menu. You can enjoy it as a salad, as a salsa, or as a dip for crunchy tortilla chips.

This pairs so well with all kinds of dishes. Make sure to chop all of the ingredients into very small pieces; you want to be able to get a little of everything on one tortilla chip or forkful.

Try serving this with Mexican Ribeye Steaks, Chicken Breasts with Green Chili Grits, or Grilled Swordfish. Or, serve Cowboy Caviar over a bowl of quinoa for a protein-packed vegetarian grain salad.

What’s Great About Cowboy Caviar?

Here are the other reasons to love Cowboy Caviar:

• Fast
• Really, really easy
• Inexpensive
• Crowd-pleasing
• Vegetarian
• Colorful
• Vegan
• Gluten-free
• Protein-filled
• Full of fiber
• Both a side dish and a meal in itself
• Also, an appetizer when served up with tortilla chips
• Gorgeous (and stable) on a buffet
• Multipliable — The recipe can easily be doubled or tripled (or halved, but that’s not so much the point of this big batch salad)

Ingredients for Cowboy Caviar

For the Dressing

• Fresh lime or lemon juice – Either one works beautifully.
• Extra-virgin olive oil
• Ancho chili powder – If you want to use another type of chile powder or a chili blend.

For the Salad

• Black beans – Drained and rinsed. Some Cowboy Caviar recipes have a combo of black-eyed peas and black beans, but I stuck with just black beans here.
• Cooked and cooled corn kernels – You can use fresh or frozen or even canned in a pinch (canned corn doesnt’ need to be cooked).
• Onions – Any kid works, but red adds a nice color.
• Bell peppers diced – You can use red, yellow, orange, or a combination.
• Avocados – See How to Cut Avocados.

Variations

• This is a very flexible salad. I almost always have black beans and corn as the anchors, but I mess around with pretty much everything else.
• Use black-eyed peas or pinto beans instead of black beans or the combination of your choice.
• Add sliced radishes.
• Add cubed mango (this tip from Chef Sylvia Casares from Houston, Texas!)
• Add green olives (this suggestion from Chef Dean Fearing in Dallas, Texas!)
• Sprinkle in some crumbled queso or feta.
• Sub in scallions for the onions (or add them in addition — I am a more-the-merrier kind of person when it comes to onions).
• Add diced zucchini or summer squash and/or halved cherry tomatoes.
• You could leave out the ancho chile powder if you want a more neutral dressing and salad, or you could amp up the amount for a spicier salad. If you have regular chili powder and not ancho, you are welcome to use that instead.
• Use minced jalapeno instead of the chile powder. Leave the seeds in if you want more heat, or remove them for a milder kick.

How to Make Cowboy Caviar

1. Make the dressing: In a small container, combine the lemon or lime juice, olive oil, salt and pepper, and chili pepper.
2. Make the salad: In a large bowl, combine the beans, corn, onions, and peppers.
3. Dress the salad: Shake up the dressing, pour it over the salad, and toss to combine.
4. Serve. If you want to serve it right away, gently mix in the avocado. If you have time, this salad is better if you make it a day ahead, refrigerate it, and then just add the avocado right before serving.

FAQs

Cooking Fresh Corn for Cowboy Caviar

You can cook fresh corn for this salad a couple of ways. You can grill shucked corn and then cut the corn from the kernels. Or, steam shucked ears for 5 minutes in a small amount of simmering water, then drain cool, and slice off the kernels.

Another option is to cut the kernels off the cob and sauté them in a couple of teaspoons of butter melted in a pan over medium heat for about 5 minutes. For frozen, follow package directions.

Make-Ahead and Storage

This is very easy to make ahead, though, you should make sure you add the avocado just before serving. You can refrigerate it without the avocado for up to 2 days. And it’s very portable (if it’s going to have to sit for a long time, bring that avocado along, then cut it up and add it at the last minute).

What to Serve With Cowboy Caviar

This bean and corn salad is great served with shredded chicken tacos or Easy Ground Beef Enchiladas or burritos, either on the side or as a topping or filling. Or think about Roasted Chicken Thighs, Baked Salmon, or Air Fryer Shrimp. It truly goes with almost anything you can think of, and it’s a great way to add a pop of color to a plate. Cowboy Caviar feels very summery, but it’s not at all unwelcome in cooler weather.

I could keep going, but I’m a little out of breath. And I’m hoping that I’ve convinced you. This black bean corn salad is a staple for a reason.

More Bean Salads

• White Bean Salad
• Modern Three-Bean Salad
• Chickpea and Fava Bean Salad
• White Bean and Hearts of Palm Salad
• Lentil Salad