Ingredients
Equipment
Method
- In a large mixing bowl, combine the rinsed and drained black beans and pinto beans. Add the drained corn. If using frozen corn, ensure it's completely thawed before adding it to the bowl.1 (15-ounce) can black beans, 1 (15-ounce) can pinto beans, 1 (15-ounce) can corn
- Finely dice the red bell pepper, green bell pepper, and red onion. Quarter the cherry tomatoes. Chop the fresh cilantro. If using jalapeño, finely dice it, removing the seeds and membranes for a milder flavor if desired. Add all these prepared vegetables and cilantro to the bowl with the beans and corn.1 cup cherry tomatoes, 1 red bell pepper, 1 green bell pepper, 1/2 red onion, 1/4 cup fresh cilantro, 1/4 cup jalapeño
- In a separate small bowl or a jar with a lid, whisk together the olive oil, fresh lime juice, and red wine vinegar. Add the cumin, chili powder, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and combined. Taste and adjust seasonings if necessary, adding more salt, pepper, or chili powder to suit your preference.1/2 cup olive oil, 1/4 cup lime juice, 1 tablespoon red wine vinegar, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Pour the prepared dressing over the bean and vegetable mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing.
- For the best flavor, cover the bowl and refrigerate the Cowboy Caviar for at least 30 minutes to allow the flavors to meld and deepen. This chilling time is crucial for savoring the full taste experience.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Freezing is an option but may alter texture. Thaw frozen caviar overnight and drain excess liquid before serving.
