There are as many names for this dish as there are ways to eat it (as a salad or a side, as a dip, as a relish).
This classic black bean and corn salad is simple, lasts for days, and gets better the longer it sits. Add in extra ingredients or skip a few; it will still work out.
There’s only one rule for this Cowboy Caviar: wait to add the avocado just before serving so it stays fresh and green.
Happy eating,
~Monique
Cowboy Salad
1 avocado
1 (15oz can) Black beans, rinsed
2-3 cobs of corn (or roughly 2 cups frozen)
1 orange, yellow, or red pepper, diced
1 cup cherry tomatoes, sliced in half
1/2 cup red onion, small diced
1 small bunch fresh cilantro, rough chopped
handful of chives, minced
Dressing:
1/4 cup lime juice, fresh squeezed
3 tbls olive oil
2 cloves garlic, grated
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne (or 1 minced jalapeño)
1 tsp salt
Directions:
Whisk together the dressing in the bottom of a large bowl. Taste and adjust to your liking.
Grill the corn over high heat for 5 minutes, turning often. Don’t overcook it; you just want to achieve a bit of color on the outside. If using frozen corn, sear it in a hot pan to achieve a bit of color. Slice the corn off the cobs and add to the bowl.
Slice and dice all the remaining ingredients and add to the bowl. Toss to combine. Let marinate for at least 30 minutes or up to a day before serving. Serve with chips or as desired.
Store extra in the refrigerator for up to 4 days.