Cowboy Caviar


Cowboy Caviar

If “eating the rainbow'“ was a recipe, this would be it. So many nutrients in one dish, including phytonutrients, fiber, plant protein, and healthy fats. Not to mention it’s delicious and so fun to serve during a summer bbq served with a side of tortilla chips. It’s also easy to throw together last minute as you probably have many of these ingredients on hand. It requires a LOT of chopping but I promise it's worth it.
Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8


  • 1 can black beans
  • 1 can pinto beans
  • 1 can corn
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1/4 red onion chopped
  • 1 jalapeno seeded and finely chopped
  • 1-2 avocados chopped into cubes
  • 1/4 cup cilantro chopped
  • 2 limes juiced
  • 1/4 cup olive oil
  • chili powder to taste
  • salt and pepper to taste


  • In a large bowl, combine beans, corn, and vegetables.
  • In a small bowl, combine the lime juice, olive oil, and seasoning.
  • When ready to serve, pour the dressing over the salad.
  • Serve immediately with your favorite tortilla chips.


Instead of chopping by hand, alternatively you can use a vegetable chopper to make prepping veggies a little less time consuming.
Keyword plant based, salad, summer

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