Vegan Cowboy Caviar

This vegan cowboy caviar is seriously the best. It's a hearty, flavor-packed mix of beans, corn, avocado, and tomatoes, all tossed in a zesty agave-lime dressing that will have you coming back for more.

If you love beans mixed with fresh veggies and creamy avocado, this vegan cowboy caviar is definitely something you should try.

It's a fiesta of flavors and textures from hearty beans, sweetcorn, juicy tomatoes, and creamy avocado, all brought together by a zesty lime dressing with a hint of smoky spice.

This is actually the kind of dip that will please plant-based eaters and omnivores alike - it's just perfect to serve as a side dish or to bring to a picnic or potluck.

What exactly is cowboy caviar?

So what's with the name of this dish? Cowboy caviar, also known as Texas caviar, is a vibrant and flavorful bean salad that's often enjoyed as a dip with tortilla chips.

Despite its name, it has no relation to actual caviar, but its colorful appearance and burst of flavors make it a fun and festive dish, perfect for gatherings and parties.

What you'll need

Extra virgin olive oil - I always go for a good quality one; it really makes a difference in the dressing!

Lime juice - Freshly squeezed is always best! You can use lemon juice, too, if you like.

Agave syrup - For that touch of sweetness, you can also sub with vegan honey or maple syrup.

Garlic - Freshly minced or grated for the best flavor punch.

Spices - Ground cumin and chipotle chili powder give it that smoky Southwestern kick.

Beans - I went for a mix of black beans and kidney beans but black-eyed peas or pinto beans are also great choices.

Sweetcorn - Adds a touch of sweetness and crunch; both fresh and canned are good options.

Tomatoes - Cherry tomatoes are perfect, but you can also go for regular tomatoes - just make sure you dice them small.

Onion-Red onion infuses the salad with loads of flavor. Dice it finely so it doesn't overpower the rest of the ingredients.

Avocado - For that bit of creaminess - dice it just before serving to keep it fresh.

Cilantro - If you're not a fan, sub in some green onions!

How to make cowboy caviar

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Whisk up the dressing by combining olive oil, lime juice, agave, garlic, cumin, chili powder, salt, and pepper.

In a separate bowl, mix together the beans, corn, tomatoes, onion, jalapeño, avocado, and cilantro.

Drizzle the dressing over the salad and toss everything to coat.

Serve your cowboy caviar right away or chill it for a bit for a more refreshing flavor.

Substitutions and variations

• Feel free to add other vegetables or ingredients you enjoy, such as bell peppers, olives, sundried tomatoes or even pickles!
• For a spicier version, leave in the seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.
• Stir in some cooked grains like quinoa, brown rice, or even couscous for a more filling cowboy caviar.

Leftovers and storage

• Keep your cowboy caviar in an airtight container in the refrigerator for up to 3 days.
• This salad is best served cold or at room temperature, so reheating isn't necessary.
• I don't recommend freezing this salad as the avocado and tomatoes will lose their texture when thawed.

If you've tried this vegan cowboy caviar recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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Vegan Cowboy Caviar

This vegan cowboy caviar is seriously the best. It's a hearty, flavor-packed mix of beans, corn, avocado, and tomatoes, all tossed in a zesty agave-lime dressing that will have you coming back for more.

5 from 3 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Servings: 6

Calories: 355kcal

Author: Paris | Vegan Cocotte

Ingredients 

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For the dressing 

• ▢ ¼ cup (60 ml) extra virgin olive oil
• ▢ 2 tablespoons lime juice, freshly squeezed
• ▢ 1 tablespoon agave syrup
• ▢ 1 large garlic clove, grated
• ▢ ½ teaspoon ground cumin
• ▢ ¼ teaspoon chipotle chili powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper

For the salad

• ▢ 1 can (14 oz / 400 g) black beans, drained and rinsed
• ▢ 1 can (14 oz / 400 g) red kidney beans, drained and rinsed
• ▢ 1 can (7 oz / 200 g) sweetcorn, drained or rinsed
• ▢ 1 jalapeño, sliced (optional, remove seeds for less heat)
• ▢ 2 cups (300 g) fresh tomatoes, diced
• ▢ 1 small red onion, finely diced
• ▢ 1 large avocado, peeled, pitted, and diced
• ▢ ¼ cup (4 g) fresh cilantro, chopped

Instructions

• Start by making the dressing. In a small bowl, whisk together the extra virgin olive oil, lime juice, agave syrup, grated garlic clove, ground cumin, chipotle chili powder, salt, and ground black pepper. Set aside.
  ¼ cup extra virgin olive oil

  2 tablespoons lime juice

  1 tablespoon agave syrup

  1 large garlic clove

  ½ teaspoon ground cumin

  ¼ teaspoon chipotle chili powder

  ½ teaspoon salt

  ¼ teaspoon ground black pepper
• In a large bowl, combine the drained and rinsed black beans, red kidney beans, and sweetcorn.
  1 can (14 oz / 400 g) black beans

  1 can (14 oz / 400 g) red kidney beans

  1 can (7 oz / 200 g) sweetcorn
• Add the diced tomatoes, finely diced red onion, sliced jalapeño, diced avocado and chopped cilantro.
  1 jalapeño

  2 cups fresh tomatoes

  1 small red onion

  1 large avocado

  ¼ cup fresh cilantro
• Pour the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
• Serve immediately or chill for a bit for a more refreshing flavor.

Nutrition

Calories: 355kcal | Carbohydrates: 47g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 710mg | Potassium: 893mg | Fiber: 14g | Sugar: 9g | Vitamin A: 763IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 3mg