Cowboy Caviar is a vibrant, colorful salad combining beans, corn, and fresh bell peppers bound together with a homemade honey chipotle vinaigrette that balances sweet, spicy, and tangy flavors. The dish works equally well as a dip with tortilla chips or a refreshing side for summer meals.
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In a blender, combine the neutral oil, honey, apple cider vinegar, chipotle peppers in adobo, water, black pepper, salt, and lime juice.
Blend the dressing ingredients until smooth and fully emulsified. Set aside.
Finely dice the red bell pepper, green bell pepper, red onion, jalapeño, and cilantro. Quarter the cherry tomatoes.
In a large mixing bowl, combine all the chopped vegetables.
Add the rinsed and drained black-eyed peas, black beans, and roasted corn to the bowl.
Pour the prepared honey chipotle vinaigrette over the salad ingredients and toss to combine.
Just before serving, add the diced avocado and gently toss one more time.
Serve immediately with tortilla chips.
Store covered in the refrigerator for up to 3 days; the dressing will soften vegetables over time, so consume within 24 hours for best texture.
Yes. Prepare the salad up to 24 hours ahead and refrigerate; add the vinaigrette just before serving to prevent sogginess.
Black beans and pinto beans are traditional, but kidney beans or a mix of canned beans work well. Drain and rinse canned beans thoroughly.
The dressing is mildly spicy with a sweet undertone. Start with one chipotle pepper and add more if you prefer more heat.
Yes. Fresh lime juice is preferred over bottled for better flavor. One lime yields roughly 2 tablespoons of juice.
Yes, cowboy caviar is naturally vegetarian and vegan-friendly when using neutral oil and no animal products.
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