Cowboy Caviar is a colorful summer favorite made with black beans, sweet corn and fresh vegetables. It’s naturally rich in fiber and plant-based protein, making it both satisfying and refreshing.
Perfect for picnics, backyard barbecues and summer gatherings, this versatile dish can be served as a dip with baked tortilla chips or as a topping for baked potatoes, grain bowls or salads.
Cowboy Caviar
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups fresh sweet corn kernels (about 3 ears), steamed and cooled
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ cup red onion, finely diced
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt (optional)
- 1 jalapeño, finely diced (optional)
Instructions
- Combine the black beans, corn, tomatoes, bell pepper, red onion, avocado and cilantro in a large bowl.
- Add the lime juice, garlic powder, sea salt and jalapeño, if using.
- Gently toss until everything is evenly coated.
- Chill for 20–30 minutes before serving to allow the flavors to blend.
- Serve with baked tortilla chips or spoon over baked potatoes, grain bowls or salads.
This “Caviar” is perfect for weekend picnics or even stay-in movie nights.
Let me know if you try this and send photos. I love photos of your creations!
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
