A fresh and crunchy take on Cowboy Caviar, this version adds finely chopped cabbage for extra texture. It's a colorful mix of beans, corn, and crisp vegetables tossed in a zesty lime and oregano vinaigrette, perfect as a dip or a side salad.
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Finely chop the green cabbage and place it in a large mixing bowl.
Finely dice the red onion and slice the green onions. Add both to the bowl with the cabbage.
Dice the red bell pepper and add it to the bowl.
Add the rinsed and drained black beans, garbanzo beans, and drained corn to the bowl.
Dice the mini cucumbers and add them to the salad.
Chop the Kalamata olives and cilantro, and add them to the bowl.
In a separate jar or small bowl, prepare the dressing by combining the lime juice, red wine vinegar, olive oil, grated garlic, and dried oregano.
Season the dressing with salt and pepper to taste, then whisk until well combined.
Pour the dressing over the chopped vegetables and beans in the large bowl.
Toss everything together until the salad is evenly coated with the dressing. Serve with tortilla chips.
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