Print

Fresh Spicy Jalapeño Cowboy Caviar Recipe with Avocado Lime Vinaigrette

fresh spicy jalapeño cowboy caviar - featured image
Print Recipe

A fresh, spicy, and easy-to-make cowboy caviar salad featuring black beans, corn, and jalapeños, topped with a creamy avocado lime vinaigrette. Perfect for parties, backyard barbecues, or casual snacking.

Ingredients

Scale
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1 can (15 oz / 425 g) black-eyed peas, rinsed and drained
  • 1 cup (150 g) fresh or frozen corn kernels, thawed if frozen
  • 1 medium red bell pepper, finely diced
  • 1 medium green bell pepper, finely diced
  • 1 small red onion, finely chopped
  • 1–2 fresh jalapeños, seeded and finely chopped (adjust to taste)
  • 1 cup (100 g) cherry tomatoes, halved
  • 1/4 cup (10 g) fresh cilantro, chopped
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup (60 ml) fresh lime juice (about 2 limes)
  • 1/4 cup (60 ml) olive oil (extra virgin recommended)
  • 1 garlic clove, minced
  • 1 tsp honey or agave syrup (optional)
  • Salt and pepper, to taste
  • Water or olive oil, to thin as needed

Instructions

  1. Rinse and drain the black beans and black-eyed peas thoroughly. Dice the red and green bell peppers, finely chop the red onion, and halve the cherry tomatoes. Seed and finely chop the jalapeños.
  2. In a blender or food processor, combine the ripe avocado, lime juice, olive oil, minced garlic, and honey or agave syrup. Blend until smooth and creamy. Add water or olive oil as needed to reach desired consistency. Season with salt and pepper to taste.
  3. In a large bowl, gently toss the beans, corn, diced vegetables, jalapeños, and chopped cilantro.
  4. Pour the avocado lime vinaigrette over the salad and stir gently until everything is evenly coated.
  5. Optional: Chill the cowboy caviar in the fridge for at least 15 minutes to let the flavors meld.
  6. Before serving, taste and adjust seasoning with more salt, lime juice, or jalapeño if desired.

Notes

Start with one jalapeño and add more to adjust heat. Removing seeds reduces spiciness. Rinse canned beans well to remove excess sodium. Use just-ripe avocados for creamy vinaigrette. The salad tastes better after chilling for 15-30 minutes. If no blender is available, mash avocado with a fork for a chunkier dressing.

Nutrition

Keywords: cowboy caviar, jalapeño, avocado lime vinaigrette, party dip, spicy salad, vegan, gluten-free, easy recipe

Find it online: https://dahliadishes.com/fresh-spicy-jalape-n-o-cowboy-caviar-recipe-with-avocado-lime-vinaigrette-easy-and-perfect-for-parties/