Cowboy Caviar Corn Salad Recipes

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COWBOY CAVIAR CORN SALAD



Cowboy Caviar Corn Salad image

Cowboy Caviar is like a cross between a bean salad and fresh salsa with it's colorful mix of beans, vegetables and a fresh lime infused dressing

Provided by Kimschmee

Categories     Tex Mex

Time 15m

Yield 10 serving(s)

Number Of Ingredients 15

1 (15 ounce) can black beans
1 (15 ounce) can black-eyed peas
4 ears fresh corn, cooked and taken off cob
1 bell pepper (any color)
2 roma tomatoes
1 jalapeno
1/4 red onion
1/4 bunch fresh cilantro
2 tablespoons olive oil
1 fresh lime (2 tbsp jucie)
1/2 tablespoon balsamic vinegar
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar

Steps:

  • 1 Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
  • 2 Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For the less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, corn, bell pepper, tomatoes, jalapeño, onion and cilantro in a large bowl.
  • 3 In a small bowl, whisk together the olive oil, 2 tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately or refrigerate until ready to eat.

Nutrition Facts : Calories 139.1, Fat 3.7, SaturatedFat 0.6, Sodium 253.6, Carbohydrate 22.6, Fiber 5.8, Sugar 2.4, Protein 6.3

BEST EVER COWBOY CAVIAR



Best Ever Cowboy Caviar image

Every time I make this I get asked for the recipe. I keep it on a file in my computer so I can print and email it easily. To add heat it is also good with jalapenos. Serve with tortilla chips.

Provided by abtomesh

Categories     Salad     Vegetable Salad Recipes

Time P1DT15m

Yield 8

Number Of Ingredients 11

½ cup olive oil
½ cup vegetable oil
½ cup cider vinegar
½ cup white sugar
1 (14 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can white shoepeg corn, drained
1 red onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
½ cup chopped cilantro

Steps:

  • Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
  • Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 37.5 g, Fat 28.3 g, Fiber 5.1 g, Protein 6.2 g, SaturatedFat 3.8 g, Sodium 415 mg, Sugar 15.5 g

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