Cowboy Caviar with Honey Vinaigrette


  • 2 tomatoes cut into ½ inch cubes
  • 1 (15 oz) can black -eyed peas drained and rinsed
  • 1 (15 oz) black beans drained and rinsed
  • 1 (15 oz) can white Cannellini beans drained and rinsed
  • 4 ears of corn (shuck and steam for 5 minutes) then cut off cobb (this you can do ahead)
  • ½ red onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 - 3 Avocado’s diced
  • 1 cup cilantro chopped
  • Salt and pepper to taste

Honey Vinaigrette Dressing

  • 2 tbsp. red wine vinegar
  • 2 tbsp. fresh lime juice (1-2 limes)
  • 2 tbsp. honey
  • ¼ cup plus 2 tbsp. vegetable oil
  • 2 garlic cloves, roughly chopped
  • ¼ tsp dried oregano
  • ½ tsp cumin
  • ¾ tsp salt
  • ¼ tsp black pepper


  • Shuck corn and steam in a steamer for 5 minutes. Let cool – cut the kernels off the cob in strips.
    Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.

  • Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
  • Add the beans, red onion, red and green bell pepper and cilantro.
  • Make the dressing by combining all of the ingredients in a blender or mini food processor, process until smooth.
  • Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
  • Right before serving, slice the avocados in 1-inch chunks. Add to salad. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.

Source: Created and tested by Cindy Bevans

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