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Black Bean Salad / Texas Caviar

  • Author: Susan Moncrieff - Momcrieff

Description

Cowboy caviar is the perfect salad for the summer!  It’s actually pretty delicious as a dip using tortilla chips.


Scale

Ingredients

  • The best part of this recipe is you can add only what you like!
  • 1 can corn
  • 1 can black beans
  • 1 can black-eyed peas

Marinade

  • 1/3 cup balsamic vinegar (or whatever vinegar you have/like)
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1/4 cup fresh cilantro (or 1/2 cilantro & 1/2 parsley) – finely chopped

Optional ingredients

  • Avocado
  • Onions
  • Tomatoes
  • Green onions
  • Peppers

Instructions

  1. Mix marinade in a jar so you can shake it (or small bowl so you can stir it).
  2. I like the taste of onion but not biting into a raw onion. I add thinly sliced onions to the marinade but discard the onions prior to pouring over the bean/corn mixture.
  3. Let the mixture sit for about 1/2 hour (stir or shake every few minutes)
  4. Dump corn, black beans and black eyed peas in a bowl.
  5. Don’t those black eyed peas look like beans??
  6. Mix these three together.
  7. After marinade sits for a bit, pour over black bean mixture. Stir regularly so that marinade coats everything. Let the beans and marinade become friends for at least a couple of hours before serving. Personally, I’d make this the day before.
  8. The bean/marinade mixture can be kept in the refrigerator for about a week. I bet longer but I just don’t want to try 🙂
  9. Extras can be added! Add fresh just prior to serving.
  10. When we love more flavor and variety. Avocado, onions, tomatoes and red peppers.

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