This fresh and colorful Cowboy Caviar recipe combines two types of beans, delicious summer vegetables, and a sweet and tangy lime vinaigrette dressing to make a bold and versatile dish that you’ll find yourself making all summer long. It’s a great chip dip, party appetizer, taco topper, salad add-on, or just a simple side dish. Plus, Cowboy Caviar holds up great in the fridge, so it has become my go-to healthy meal prep. I literally never get tired of it!
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What is Cowboy Caviar?
Cowboy Caviar, sometimes called Texas Caviar or Mexican Caviar, is like a cross between a bean salad and a fresh salsa. It combines two types of beans, black beans and black-eyed peas, with a colorful medley of fresh vegetables and a tangy balsamic-lime vinaigrette. It can be served as a side dish, or a garnish for any number of foods like tacos, salads, grilled meats, and more.
Ingredients for Cowboy Caviar
Cowboy caviar combines a medley of super fresh, colorful, and vibrant ingredients. Here’s what you’ll need to make this super fresh bean salad:
- Beans: We use a combination of black beans and black-eyed peas for maximum color. You can substitute pinto beans for the black-eyed peas if needed.
- Peppers: A mix of bell pepper and jalapeño add a deliciously fresh crunch to the salad. You can use any color bell pepper, yellow or orange add the most color to the cowboy caviar.
- Onion: Red onion gives the salad a nice spicy bite, more color, and even more crunch! You can substitute with green onion if you need a milder flavor.
- Cilantro: A handful of fresh cilantro adds even more color to this bold mix and a breath of fresh green flavor. If you can’t eat cilantro, I suggest adding a little green onion.
- Dressing: We make our own lime vinaigrette for this Cowboy Caviar recipe using olive oil, balsamic vinegar, lime, cumin, chili powder, salt, and sugar. But, if you’re in a rush, this salad also tastes great using bottled Italian dressing!
Where Do You Find Black-Eyed Peas?
Because black-eyed peas are technically a “pea” (vegetable) they’re sometimes found with the canned vegetables rather than the beans. You can also often find them in the freezer aisle, although you’ll want to boil those black-eyed peas first, according to the cooking instructions on the package. And if you can’t find black-eyed peas, you can substitute pinto beans or navy beans.
Cowboy Caviar Variations
This Cowboy Caviar recipe is extremely versatile and there are tons of other ingredients you can add to make it your own. Here are some other ingredients you can add:
- Avocado for a creamy finish
- A dash or two of hot sauce to make it extra spicy
- Skip the jalapeño to make a mild cowboy caviar
- Use green onion in place of the red onion to make it more mild, or in place of the cilantro if cilantro isn’t your thing!
- Sweet corn adds more color and texture to the mix and can be a great low-cost substitution for yellow bell pepper
- Fresh garlic adds a savory-spicy kick!
- Add canned hominy (drained) for more color and texture
- Use garbanzo beans in place of any of the beans
How Long Does it Last?
Well, if you don’t eat it all in one sitting (it can happen!), this Cowboy Caviar recipe holds up extremely well in the refrigerator and will stay good in the refrigerator for about 4-5 days. While the vegetables will let off a little water, most of the ingredients are very sturdy. Just be sure to stir the salad before serving to redistribute the dressing. This salad will probably not freeze well, due to the fresh herbs and vegetables.
How to Serve Cowboy Caviar
There are SO many ways to eat Cowboy Caviar that you’ll probably find yourself adding it to everything you eat. But here are a few ideas anyway:
- Serve it as a side dish with dinner
- Use as a chunky dip for tortilla chips
- Use it as a topping for tacos
- Stuff it into a burrito or as part of a burrito bowl
- Sprinkle a spoonful or two over a green salad
- Add it on top of scrambled eggs
- Use it as a quesadilla filling
…and so much more. If you have a favorite way to eat your Cowboy Caviar, feel free to share it with the rest of us in the comments below!
Cowboy Caviar
Servings 10 (1/2 cup each)Ingredients
DRESSING*
- 2 Tbsp olive oil
- 1 fresh lime (2 Tbsp juice) ($0.33)
- 1/2 Tbsp balsamic vinegar ($0.10)
- 1/2 tsp chili powder** ($0.05)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp salt ($0.02)
- 1/2 tsp sugar ($0.02)
Salad
- 1 15oz. can black beans ($0.89 )
- 1 15oz. can black eyed peas ($1.09)
- 1 bell pepper (any color) ($1.50)
- 2 Roma tomatoes ($0.86)
- 1 jalapeño ($0.12)
- 1/4 red onion ($0.20)
- 1/4 bunch fresh cilantro ($0.20)
Instructions
- In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar.
- Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
- 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 a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
- Add the chopped vegetables to the bowl with the beans.
- Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.
See how we calculate recipe costs here.
Equipment
- Chef’s Knife
- White Cutting Boards
- Measuring Cups Spoons
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
How to Make Cowboy Caviar – Step by Step Photos
Make the dressing first so the flavors have a few minutes to blend. Whisk together 2 Tbsp olive oil, 2 Tbsp lime juice, ½ Tbsp balsamic vinegar, 1 tsp cumin, ½ tsp chili powder, ½ tsp sugar, and ½ tsp salt.
Rinse and drain one 15oz. can of black beans and one 15oz. can of black-eyed peas in a colander.
Gather one bell pepper (any color), two Roma tomatoes, one jalapeño, 1/4 of a red onion, and 1/4 bunch of cilantro. While any color bell pepper can be used, I like the colorful pop of yellow or orange bell pepper.
Finely dice the bell pepper, tomatoes, jalapeño, and red onion. The idea is to get the pieces close in size to the beans so that you have a “caviar” type appearance in the end. Roughly chop the cilantro leaves. Place the chopped vegetables in the bowl with the rinsed beans.
Pour the prepared dressing over the salad.
Stir the salad until everything is coated in the dressing. Serve immediately or refrigerate until ready to eat. This is one of those salads that tastes even better after it has time to chill in the fridge, so it’s great to eat over the course of a few days!
This Cowboy Caviar recipe makes a great snack with tortilla chips, a topper for tacos, bowl meals, or salads, or spoon some onto baked or grilled fish for a nice light meal!
Excellent!!! Flavor is on point! Thank you for sharing this. Definitely a perfect side for summer BBQ’s
I made this and then accidentally left it out overnight. Can I still eat it?
You’ll have to use your best judgement there, Cathy! I think I’d toss unfortunately.
Great starter recipe. I made it with some changes, I doubled the chili powder, added chopped avocado, and frozen corn, thawed. It worked great with chips and I plan to make it again sometime. A big hit.
Simple ingredients that came together to seriously wow me and my other half. This is a keeper and will be on weekly repeat for a while!
Yummmmm
A winner! Great to bring to a potluck- unique, can sit out for a while and pairs well with lots of dishes.
My modifications: double the dressing, use honey instead of sugar, kick up the spices a bit. Add frozen roasted corn (from Trader Joe’s) let it sit overnight, stirring frequently to flavor all the ingredients.
This stuff is fantastic. Make it the day before you intend to serve it to let the flavors mingle. It’s great on burritos, scrambled eggs, over rice, on a chip… This is a staple recipe in my house.
Thanks for this! I wanted stuff I could prepare 1 day ahead so this seems lovely.
Good. Had with creamy black taquito’s from this website. Easy and healthy
Can I substitute maple syrup for the sugar? thanks! Looks delicious and can’t wait to make!
Go for it! xoxo -Monti
Delicious! Only wish I could make half, since there’s just 2 of us now. I’ll have to get creative to use it all up. I served it as a side dish with Honey Chipotle Chicken, which was also great.
I love this recipe! I like the idea of adding the balsamic vinegar – it will have more depth of flavor than some other recipes. I’m going to bring it to our family reunion this coming Saturday!!
Oooooooh!!!! Hope it’s a hit!! Have a great time. XOXO -Monti
Totally delish!! I used this as a tortilla chip dip and I’m loving it! Only thing I changed was halved the chili powder, because I don’t love the taste. Then added smoked paprika and garlic powder in the place of the other half. Perfect cold and balanced summer snack!
oh my goodness this was so good, it was my main meal for several days! absolutely delicious and perfect for summer.
This is our 2nd time making this in as many weeks. A double batch this time. From kids to adults everyone loves it! It’s perfect for these hot summer evenings! Cowboy Caviar is amazing!
Very good! I added two cloves of garlic to mine for an extra kick.
I don’t know about cowboys, but Texas Caviar requires a can of hominy in there!
I made this just now, I’m giving one more star because it’s supposed to be better as it sits in the fridge. I had a few servings with some salad greens and (very few)chips for lunch, and it was pretty filling, pretty good but not as good as I’d hoped. This was my first time eating black eyed peas too I think, and I’m realizing I might not be a big fan, at least of them raw. Maybe I need to add more things when I’m eating it as a meal to enjoy it more.
I’m giving it time to improve, but at this point I think I’d increase the dressing by half or up the salt some. I did appreciate that this recipe left out the avo, because I’m on a budget and lately lots of the avocados at the store aren’t ripe or are way overripe, but I do think the avocado included would make it a lot better.
This stuff is great on everything! Breakfast burrito, quesadilla, and on top of grilled chicken with chipotle lime crema. I can’t wait to make this again!
This is what I call “salad topper.” Any bean, any chopped fresh veg, plus a coating of vinaigrette dressing, goes in the fridge to bulk up and add protein to plain salad greens. I’m usually too lazy to make a fancy salad every day, so this makes it easy for a few days. Add crumbled cheese or chopped boiled egg for a full meal on a hot night! I can’t wait to try this variation this week, it’s supposed to hit a hundred every day!
This is really good and really addictive!
Tried this with corn instead of black-eye peas… and wow!!! The sweetness from the corn in my experience made everything brighter. has great color, great taste, and a kick that I can actually handle! As a college student, this is a great way to get some veggies in for a snack and still have leftovers!
this is delicious! I made it for dinner with grilled chicken and sweet potato fries. My college aged son, who is a pretty good eater but can sometimes have a thing about raw vegetable textures, took a small bite and then said “dang, mom, this is good!” and got a second helping. It’s going to be a regular for us this summer.
This is a good one! I added some taco meat and made it into six servings for more of a meal. With some sour cream on top, it was really delicious.
This is surprisingly delicious. The only change I made was to soak and cook dried black eyed peas as I couldn’t find canned in any stores. I thought it would taste perfectly good, but was surprised at how much I loved it. I ate it as is, as a dip for corn chips and even heated up mixed with rice for breakfast. I absolutely loved it.
You could freeze final leftovers and use as a base or addition to chili. Or tortilla soup? Or to create a southwestern minestrone?
I haven’t tried that, but it’s a good idea! Since everything would get soft when cooked in a chili or soup anyway, you don’t have to worry about the fact that it would soften from freezing/thawing.
This really does rock with everything! I chopped up some cinnamon roasted sweet potatoes that were leftover from Smoky Chicken & Cinnamon Sweet Potato Meal Prep, and tossed them in, and put the whole salad over some arugula. AMAZING. I also did not have black eyed peas, so I subbed in great northern beans; subbed sweet corn for bell pepper. And my leftover red onion was moldy so I just omitted it LOL. At the risk of being one of those “I changed the recipe completely and it was delicious!” people — this is a very versatile base with a delicious dressing.
Has anyone made this with candied jalepenos? The ones I get have a nice heat/sweet balance. I’m not sure if it would be good, or just too sweet overall.
As I was waiting for it to chill, Loved it with leftover eggs I had, just to taste it! Looking forward to hell it will be after it’s all in the fridge!
This is a great recipe. I’ve used all kinds beans, and even once lentils when I opened the wrong can. Tastes good every time.
Love this recipe. Been using it for several years and it has become a go to dish for me. Very flavorful and an easy way to get lots of healthy beans and veggies into your diet. Have made it using a number of variations in both veggies and beans and it has come out well each time. Cooked from scratch beans adds even more flavor. It also keeps well in the fridge which is important as this recipe makes a big batch. Highly recommend.
Earlier today I made a HUGE bowl of Cowboy Caviar and just brought it out of the fridge. Always fresh, tasty, and awesome not to mention good for you.
Unfortunately one of our family members carries the ‘cilantro gene’ so we substitute with flat leaf parsley.
I also add a generous sprinkling of mild chili powder.
When I portion off some for myself I always add some Habanero hot sauce for a bit more kick.
Love this dish and love this recipe! Will never cook the peas again. I make an all-black-eyed-pea version of this for New Years. Got a new recipe now. I will say this, this is definitely better chilled, and even better chilled overnight.
Very delicious 😍😋👌
This similar recipe works so well in your “Burrito Bowl” recipe. We eat this as a meatless meal. It’s so filling. Sometimes, I cook my rice with a can or bottle of beer. Other times I use bullion or vegetable stock to make it more flavorful. Either way, it’s one of our favorites. Easy and quick and leftovers work well for vegetable patties or for use as veggie burgers. It can also be added to soup. So many options. Thanks for sharing.
So tasty!! It was so fresh!!!
In East Tennessee I’ve always seen this called “Redneck Caviar” 😁 Though I think this would be tastier because of your dressing!
Excellent recipe. Quick, easy and flavourful. Improved based on what I had on hand. Used a full onion instead of a 1/4. Added a can of corn and estimated on amounts of olive oil and lime. Result was fantastic. Will get more flavourful as it marinades. Recipe makes a huge batch.
I made a batch of this and ate it for lunch the next day. I was sad when it was gone. Very good dish…because I now have a double batch in the fridge!
I’ve made this for more potlucks than I can count, and I always hope for leftovers b/c it’s so easily adaptable to other meals – mix with scrambled eggs for breakfast; on its own or in a tortilla for lunch; toppings for sweet potato or tacos for dinner, etc. Thank you for the wonderful website and recipes. I use it more than any other.
Can you add a avocado to this? Will it last in the fridge as well or become soggy?
I’m sure you could add avocado. It will likely turn brown over time (In a day or two) but the dressing will slow the process down a little bit. You could keep the avocado separate and add when you’d like.
You definitely can!
Could I substitute fresh salsa for the tomato/onion, etc? And add the line juice?
You definitely could try it out Judith!
We love this recipe as is, but it is also easily adaptable. We add cooked and seasoned ground turkey and serve it over lettuce or coleslaw mix to make a complete meal out of it.
That’s a great idea!
Made this on a camping trip. It was a hit! Easy to make inside an RV. That group wants me to camp with them again as long as I make this recipe.
This was so versatile. I ate it on tortilla chips but I could eat it alone as a salad easily. I let it sit in the fridge for an hour before serving and I think it really helped the flavors mingle.
This is the perfect bean salad! I wondered if the dressing amount would be enough, but it was exactly the right amount to cover everything and bring all the flavors together. I have just finished making my second batch in the space of a week. The first batch was taken to a potluck, where it was rapidly devoured. We were still craving it, so that’s why a second batch has been stashed in the fridge. I have no doubt that it will also be finished off in a timely manner!
Just made it for a side with barbecue as we had a power cut and cooking wasn’t really an option. Amazing! Done it exactly as the recipe states except the cilantro which I don’t like.
Lovely! Thank you for this recipe!
I make this as a regular part of our summer menu and everyone loves it. It’s really great to add a cup of cooked quinoa and turn it into a quinoa veggi salad!
Absolutely delicious! I have tried other versions at parties- by far this is my favorite. Love the dressing. In addition to the ingredients listed, I added avocado, a couple handfuls of corn(neither of which I suspect are really needed) and a little more dressing because were are serving it as an appetizer with Tostitos. I can definitely see this becoming a staple appetizer in our household. Yummy!
I love this salad! I make it frequently, adding avocado and substituting the black eyed peas for corn. This is great for a meatless day.
Just so you know, this is now a tried and true and dearly loved dinner favorite in my house. Made some very small adjustments according to our tastes… .5T less oil and lime juice, some pepper, and adding the oil in slowly while the rest of the dressing ingredients are blending in a food processor to help it emulsify. Plus subbing a can of corn for one of the cans of beans and skipping the jalapeno…..okay so those aren’t very small adjustments. The point stands- tasty, healthy, and cheap recipe :) If you’re not picky about perfect chopping, you can use a food processor to chop the onion and pepper together, and then use it for the dressing (which I really recommend….hand whisking doesn’t produce as emulsified of a dressing, which definitely tastes better).
Does this freeze well? I’m wondering if I can use it in freezer breakfast burritos :)
I think it would probably do well in a breakfast burrito, because you won’t notice the texture changes as much. I probably wouldn’t want to eat it just like a salad after freezing because the fresh ingredients will be all limp. :)
I made this for New Year’s (black eyed peas) last year and I added a pound of cut up spicy shrimp. It was fabulous!
This is so stunning and delicious! I am making this for a potluck tomorrow, and it is oh my goodness so good. I used 3 cans of tri-bean blend, corn, one avocado, tomatoes, and cilantro, along with the small red onion. I put everything in the sauce that you have listed except the oil. I left out the jalapeno too so pickier palettes can eat it. Absolutely delicious I can’t stop stealing bites from the bowl. Thank you for sharing such wonderful recipes. Your pumpkin lentil curry soup is out of this world good, too, as well as your newer winter veg lentil soup. Your recipes are in our frequent rotation! Thank you!
So you know how many grams is 1/2 cup for the cowboy caviar?
No, I’m sorry, I don’t know the weight.
Can this be made the day before?
Yes, definitely. :) I usually make it and eat it for the next few days.
is there a sbstitute for the cilantro…..my husband hates the flavor of it…
You can either just skip it or add a couple sliced green onions in its place. :)
Hi!
Is there a substitution for the balsamic vinegar? Maybe just normal vinegar?
I have made this so many times now and I love it. It’s one of my favorites things ever especially in the summer. It lasts great and is so fresh tasting. It’s really versatile. I like it best just eaten with chips but it’s great on a salad greens, in a tortilla, with rice, will grilled chicken or fish. Usually after making things a while I end up modify the receipt a bit but this one is perfect just as it is.
This is so tasty! I made it 3 or 4 days ago, and my mother has already finished it off and had me make another batch. I don’t like peppers and I don’t eat oil, so I left those out, and I only used an inch of jalapeño because last time it was too hot for me. I also added 2 extra tomatoes and a cup of frozen corn. The flavor is so good, and I love all the fresh-tasting ingredients. Yum!
Made this for a family get together. Left out he cilantro knowing that others wouldn’t enjoy it. It was great. It was even greater when I used the leftovers and stuffed it into a tortilla. Made an awesome burrito!
This is easily one of the best things I have ever tasted. Perfect for summer!
So yummy. The whole family enjoyed this. Tasty, refreshing, easy, healthy, budget friendly. Whats not to love? It’s perfect as written, but for variety of to use what I already had, I’ve also made it sometimes with changes: add garlic; garbanzo instead of black eyed peas; leave out olive oil in a pinch; add pineapple for a change; add quinoa for variety and more protein; and if course an avocado added in if you’ve got one around never hurt You won’t regret making this.
This really resembled a dip I had over the holidays this year, and I thought I would try adding some of additional ingredients from that and it worked out so well! I added avocado and cubed mango, but mushed up the avocado a bit first. Flipping amazing, thanks so much for the recipe!
How long can I keep this in the refrigerator?
About 4-5 days.
Can you use lemon juice if you don’t have lime?
Lime juice definitely tastes better in this one, but I suppose lemon would work in a pinch.
My husband approves of the dish, and I approve of not having to actually cook anything. Excited to use this in the summer when we’re trying to keep the kitchen cool. :)
This was outstanding. Healthy, tasty and inexpensive. Whats not to like? Had it with tortilla chips and then put it in flour tortillas with Monterrey jack cheese and nuked 60 seconds, heavenly!
Interesting dish. Looks like I would be refreshing. LOL. My brain is racing for ways to make it my own.
I look forward to sharing this one with my mom back home in Texas.
I love how versatile your recipes are, but this side dish is one that hits home.
-from Oregon-
Made this for my weekly meal prep, and even now, on Day 3, it’s still delicious! I did make some substitutions because I didn’t have some things on hand (cooked up some dried pinto and black beans instead of using the cans, used white onion instead of red, diced up some canned diced tomatoes (drained the juice), and used lemon juice instead of lime), but it’s still super delicious!
One thing that I did find, though, is that this makes way more than 5 1/2 c servings. The total volume is closer to 5 or 6 1 c servings. So, keep that in mind when planning if you can eat it all!
Hi Beth (and fellow BudgetBytes lovers!),
Do you happen to know if this would freeze well? I’m trying to plan some make ahead work lunches for my partner and would love to be able to take a small portion of this out of the freezer and put it in a bento box.
Thanks in advance!
I wouldn’t suggest freezing this one because of the fresh vegetables. It will get very soft, mushy, and watery. :(
Thanks for your reply, it is appreciated a lot! This is one of our favourite bean salads, so we will continue enjoying it, just without freezing it :-) !
Do you think canning it would work? i would love to put it in those little jars and just have an easy go to snack too!
Finally got around to making this. I added some fresh raw corn as well. It was awesome. My hubby very much approved. The next day(not that there was much) I had it will tortilla chips. Great little side dish.
I substituted 2 cups of sprouted red lentils for the black-eyed peas and 1 tbsp of green schug (recipe follows) for the jalapeno. The sprouts gave extra crunch (and extra nutrition) and the schug added a nice and more complex zip. A great outcome! For schug, mix the follow in a food processor and blend to a coarse paste: 1 cup parsley, 1 cup cilantro, 20 serrano peppers [stems removed], 1 tbsp ground coriander, 1 tbsp ground cardamom, 1 tbsp kosher salt, 2 tbsp lemon juice, 4 garlic cloves, 1 cup canola oil. You may substitute 1 tbsp ground fenugreek and 1 tbsp ground cumin for the coriander and cardamom spices. This makes a lovely (and long-lasting green hot sauce for your future meals. It keeps about a month in the ‘fridge (if you don’t eat it all first!!).
Hi Beth,
Do you de-seed the tomatoes before adding them? Or do you just put them in, seed goop and all?
Thanks!
I just put them in goop and all. :D But Roma tomatoes tend to have fewer seeds and goop than regular tomatoes, and when I dice the tomatoes the goop mostly falls out and gets left behind on the cutting board.
Is there a substitution you would recommend for the black eyed peas?
You could do something like pinto beans. :)
I use garbanzo beans and it came out amazing ☺
I was looking for something somewhat healthy that didn’t require refrigeration for a work potluck…..this was a hit! I made it the night before.
This has zero flavor and I would not make this again.
I like to make this without the sugar or jalepeno switch out the black eyed peas for garbanzos add in about 1/2 -3/4 cup of corn and add some chipotle hot sauce and fresh avocado. Just changes I like according to personal preference. Really great stuff and love budget bytes so helpful how they include the cost of each recipe and the per serving cost as well.
We make this a lot! I add corn and instead of black-eyed peas sometimes I use a cup or more of cooked quinoa (but always use black-eyed peas on New Years Day! LOL). I sometimes add chopped avocado, chopped olives (have used both black and green) and this is great on tacos, in burritos and served in hollowed out mini peppers. Even people who don’t like healthy food eat this, it’s kind of addicting!
When I was cutting the jalapeno into tiny caviar-size pieces, I somehow ended up squirting jalapeno juice in my eye and had to call poison control, almost ending up in the emergency room.
That said, this is literally one of the most delicious things I’ve ever eaten in my life.
I added a can of corn, which I would definitely suggest. I also pulled out two little portions and added mango to one, and avocado to the other, since one of the commenters suggested those additions. Mango was good and I think would be a good substitute to adding sugar. Avocado also tasted good but I couldn’t get it to cut very small, and it still ended up smashing into more of a paste.
I didn’t have limes so I used fresh lemon juice and it was totally fine.
I ate this with tortilla chips and also as a salad by the spoonful.
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Tried this and added Serrano Peppers and Avocado. Wow!! This is taste I have been looking for! I was a bit skeptical about using sugar bit it worked. Next time I might try mango or pinapple.
Thank you for the recipe.
Yum! I wonder if this would be good with summer yellow squash added in… #gardensurplus
This recipe was a hit at a party and making it again to go over lettuce and serve with Beth’s enchiladas.
I put chicken in a bowl with some of this cowboy caviar and the next morning I put the leftovers on my sunny side up egg. This stuff is great!
I made this today and it was really good! I left out the cilantro because I don’t really like it, and I added in another jalepeno to spice it up. I also had about 1/4th of a bag of frozen corn left over so I defrosted it and threw that in as well. I served a big scoop of this over some lettuce and salsa, and crunched up some blue corn chips on top. It made a delicious taco salad!
I made this the other night and served it over rice and seasoned chicken I cooked in a cast iron skillet. It was amazing! Everyone in my family loved it! And my son doesn’t like chicken, but with the beans, he at least got some protein so we were both ok with it!
This is a great recipe. I served it a few days ago as a side dish with hot dogs. Hot dogs lack fiber and vitamins so this is not a meal I feel good about letting my kids eat that often, but with this bean salad as a side dish, I am ok with letting them eat a junk food meal like hot dogs on the weekend.
This is going on my “recipes to bring to other people’s bbq’s” list. They say you should eat the rainbow. I can’t imagine getting any closer. Thanks for a great recipe!
This is the first summer that I have learned the virtues of a good bean salad! Would this taste ok with some cucumber? They seem to be in season right now (late July).
I have to tell you that I have made very many of your recipes that contain black beans and I have loved every one of them. Who knew that there were so many ways to eat black beans (I make mine in the crock pot)? I have also made many of the lentil recipes and I also love, love, love. Can’t wait to try this one too!
Corn. Gotta have some corn in it.
Thanks Beth! Great recipe! I have a handful of your recipes memorized now! You give me ideas when I am out of ideas in the kitchen! You’re awesome! :)
I like the fact that you display the prices of each thing in the recipe. Great tip!
We had this for supper. It was delicious and did not heat up the kitchen on an already hot day. Thanks!
Looks easy and healthy too! Will be bringing this on my girl’s weekend outing this weekend. Anyone have any recommendations for a healthy dipper – i.e. NOT tortilla chips?
It’s not a dipper but I’m planning to eat it for a few days over baby greens just as a salad – I’ll make it a little extra saucy and just toss together.
How about whole wheat pita bread?
Thanks Beth! Maybe I’ll make pita chips out of whole wheat pita bread!
This was very good but I did add a can of corn because I love having corn in these types of recipes.
I’m gonna make this just now. Already got print of this page. Thanks buddy…
Ditto. I still like printing off recipes that I like and sticking them in my cabinet, the old fashioned was. Love bean salads like this because I always vow to eat so healthy in summer and then I end up failing miserably. But nutritious bites like this help me balance things out!!!
I like that you give the stuff double (triple/quadruple) duty. I try to do that with my recipes too. Then I feel like really have made that dollar stretch. Thanks for sharing this.
Yum! This looks really good. Perfect snack/meal for a hot summer day. Pinned.
No corn? It’s so good with a can of corn added!
I made a version of this from Allrecipes a couple years ago, and was really glad I wrote it down because I could never find it again! It was much simpler than this one though, so I will definitely give this one a try :)
Also, it was delicious!!