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No-Cook Cowboy Caviar Salad Recipe with Avocado

No-Cook Cowboy Caviar Salad with Avocado

There's something so comforting about a fresh, vibrant salad that reminds you of sunny picnics and backyard barbecues. This No-Cook Cowboy Caviar Salad with Avocado is not only a breeze to whip up, but it's also packed with flavor and nutrition. Perfect for those busy days or when you want a refreshing dish without turning on the stove!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 can black beans rinsed and drained
  • 1 can corn rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 count bell pepper diced
  • 1 small red onion diced
  • 1 count jalapeño seeded and diced (optional)
  • 1 count avocado diced
  • 1/4 cup fresh cilantro chopped
  • 2 count 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, cherry tomatoes, bell pepper, red onion, jalapeño (if using), and cilantro.
  2. Step 2: Gently fold in the diced avocado.
  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 up to an hour.

Notes

This salad can be made a few hours in advance, just add the avocado right before serving to keep it fresh.