Cowboy Caviar (Bean Salad)

Prepare the dressing. In a mason jar with a lid or in a small bowl with a whisk, combine 3 tablespoons apple cider vinegar, 3 tablespoons lemon juice, ½ teaspoon salt, and ½ teaspoon sugar. Shake or whisk until the sugar and salt dissolve and the dressing is smooth.

Prepare the ingredients. Drain and rinse 1 can (15 ounces) each of black beans, pinto beans, and black‑eyed peas. For the corn, I used our easy grilled corn recipe for that grilled flavor, or you can substitute drained canned corn. Dice 2 cups of Roma tomatoes and finely chop ½ of a red onion and ½ of a white onion — their different flavors add depth to the salad. Stem, seed, and dice 1 large red bell pepper and 2–3 jalapeño peppers. Stem and chop 1 cup of fresh cilantro.

Place all of the prepared ingredients in a large mixing bowl. Peel, pit, and dice 2 ripe avocados last so their color stays vibrant and fresh, then add them to the bowl with the beans, corn, tomatoes, onions, peppers, and cilantro. Pour the dressing over the salad and gently toss until everything is evenly coated. Serve with utensils or chips.

Enjoy!

For more delicious salad and salsa recipes, these are some of our favorites:

• Fig Prosciutto and Blue Cheese Salad
• German Potato Salad
• Roasted Delicata Squash & Persian Cucumber Salad
• Shrimp & Crab Louie Salad
• Corn and Black Bean Salsa
• Mango Salsa Salad
• Peach Mango Jalapeno Salsa
• Taqueria-Style Salsa