Southwestern Salad (Cowboy Caviar)
Southwestern Salad, or Cowboy Caviar is tomatoes, onion, peppers, corn, mango, beans, jalapeno, avocado & cilantro tossed with a sweet lime dressing!
Ingredients
Dressing:
- Juice and zest of one lime
- 1 Tbsp cider vinegar
- 2 tsps honey or 1 tsp sweetener (can use sugar in a pinch)
Salad:
- 1 cup diced tomatoes (4-5 romas)
- 1/2 a medium red onion, diced
- 1/2 cup diced red or orange pepper
- 1 cup frozen corn
- 1 can diced mango, drained and rinsed (or 1-2 fresh mangoes, diced)
- 1 can black beans, drained and rinsed
- 1 can white cannellini bean, drained and rinsed
- 1/2-1 jalapeno pepper, seeds and pith removed and finely diced (optional)
- 1 avocado, diced (optional)
- 1 handful cilantro, chopped
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Whisk the dressing ingredients together in a small bowl and set aside.
- Add everything else to a large bowl, toss with the dressing, and refrigerate for at least an hour.
Notes
The jalapeno is optional in this salad, but it adds a nice kick. If you don’t know how you feel about fresh jalapeno, start with a 1/4 of one, make sure you remove and discard all the white pith and the seeds from the inside as they hold a lot of the heat, and dice it up fine.
Tip: I don’t always cut and toss the avocado in this salad if it’s going to be sitting in my refrigerator for a bit. I will just dice some up when I get ready to eat it so it doesn’t go brown, or skip it all together. It adds such a nice creaminess, but the white cannellini beans are creamy too, so I don’t miss it too much.
This is so good served with tortilla chips, or the beans give it enough substance that you can eat it just as it is straight from the bowl! Whatever you fancy! Store in the refrigerator.