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No-Cook Cowboy Caviar Salad with Avocado Recipe

No-Cook Cowboy Caviar Salad with Avocado

A vibrant and easy salad that brings together black beans, corn, fresh vegetables, and creamy avocado, perfect for summertime gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 can black beans rinsed and drained
  • 1 can corn rinsed and drained
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 small red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 1 medium avocado diced
  • 1/4 cup fresh cilantro chopped
  • 2 limes juice
  • 2 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Whisk

Method
 

  1. Step 1: In a large mixing bowl, combine the black beans, corn, red bell pepper, green bell pepper, red onion, and cherry tomatoes.
  2. Step 2: Gently fold in the diced avocado and chopped cilantro.
  3. Step 3: In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  4. Step 4: Pour the dressing over the salad and toss gently to combine.
  5. Step 5: Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Notes

This salad is perfect for meal prep! Just keep the dressing separate until you're ready to serve.