Southwestern Cowboy Caviar Twist

Name: Southwestern Cowboy Caviar Twist
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 can (15 oz) fire-roasted corn, drained; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 small red onion, finely chopped; 1 jalapeño, seeded and minced; 1 avocado, diced; 1/4 cup fresh cilantro, chopped; 1/3 cup olive oil; 1/4 cup lime juice; 3 tbsp apple cider vinegar; 1 tbsp hot sauce; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and pepper to taste

🕒 Prep: 30 min

🔥 Cook:

🍽 Serves: 8

★★★★★

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Southwestern Cowboy Caviar Twist is a vibrant, zesty salad perfect for any gathering or a simple family meal. Packed with colorful veggies and a tangy dressing, it’s a refreshing and hearty dish that's sure to impress.

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Ingredients for Southwestern Cowboy Caviar Twist

The backbone of this dish is the combination of black beans and pinto beans, providing a hearty texture and a good dose of protein. Fire-roasted corn brings a smokey sweetness that complements the beans perfectly. Red bell pepper and green bell pepper add crunch and vibrant color, while red onion gives a sharp, savory bite. Jalapeño, when seeded and minced, adds just the right amount of heat. The creamy avocado balances the spiciness and ties the flavors together. Cilantro offers a fresh, herbaceous note, crucial for that authentic Southwestern taste.

Tips & Tricks

If you’re in a rush, prep the ingredients the night before and store them separately in the fridge.
For a milder flavor, soak the chopped onion in cold water for 10 minutes before adding it to the salad.
To keep the avocado from browning, toss it in lime juice before adding it to the salad.

Serving Suggestions

This Cowboy Caviar is fantastic scooped up with tortilla chips as a hearty appetizer. You can also serve it alongside grilled meats for a colorful side dish. It even works as a filling for tacos or wraps, adding a burst of flavor and texture.

Frequently Asked Questions

Can I use frozen corn instead of canned?: Yes, just thaw it and pat it dry before adding it to the salad.
How long will this salad keep in the fridge?: It will last about 2-3 days in an airtight container, though the avocado may start to brown.
Is there a substitute for cilantro?: Try using parsley or a smaller amount of fresh dill for a different flavor profile.

Southwestern Cowboy Caviar Twist Recipe Walkthrough

Start by grabbing a large mixing bowl. Drain and rinse the black beans and pinto beans, then toss them in. Add the fire-roasted corn to join the party. Next, dice up your red bell pepper and green bell pepper—aim for small, bite-sized pieces that mix well with the beans. Finely chop the red onion and add it to the mix, along with the minced jalapeño. Dice the avocado last to keep it from browning, and gently fold it into the salad along with the chopped cilantro.

In a separate, smaller bowl, whisk together the olive oil, lime juice, apple cider vinegar, and hot sauce. Sprinkle in the ground cumin, smoked paprika, salt, and pepper. This dressing is going to bring all those elements together, so make sure it’s mixed thoroughly. Pour it over the bean and vegetable mixture, tossing gently until everything is well-coated. Cover the bowl and pop it in the fridge for at least 30 minutes to let those flavors meld beautifully.

When you’re ready to serve, give it a final stir to make sure the dressing is evenly distributed. Then, dish it up and enjoy the vibrant flavors!

Why You'll Love This Recipe

Quick and easy to prepare, making it perfect for busy weeknights.
Loaded with fresh ingredients that provide a burst of flavor in every bite.
Healthy and nutritious, offering a good source of protein and fiber.
Versatile enough to be served as a main dish, side, or appetizer.

Ingredients

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) fire-roasted corn, drained

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, finely chopped

1 jalapeño, seeded and minced

1 avocado, diced

1/4 cup fresh cilantro, chopped

1/3 cup olive oil

1/4 cup lime juice

3 tbsp apple cider vinegar

1 tbsp hot sauce

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Step-by-step Instructions

1. In a large mixing bowl, combine black beans, pinto beans, and corn.

2. Add red bell pepper, green bell pepper, red onion, jalapeño, avocado, and cilantro to the bowl.

3. In a separate bowl, whisk together olive oil, lime juice, apple cider vinegar, hot sauce, cumin, smoked paprika, salt, and pepper.

4. Pour the dressing over the bean and vegetable mixture, tossing gently to combine.