Cowboy caviar

A bowl with corn, black beans, avocado, tomatoes and cilantro
Recipe credit

Adapted from the Iowa State University Extension and Outreach

About this recipe

Serving size
1/2 cup
Time to make
15 minutes preparation


  • 1 tablespoon oil (canola, olive, or vegetable)
  • 1 tablespoon cider vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 15-ounce can black beans
  • 3/4 cup frozen corn, thawed
  • 1/2 cup onion, diced
  • 1/2 cup bell pepper, chopped
  • 1 cup tomatoes, chopped
  • 1 avocado, chopped


  1. Whisk oil, vinegar, lemon juice, and mustard in a small bowl.
  2. Stir beans, corn, onion, bell pepper, and tomatoes in a medium bowl.
  3. Pour dressing over bean mixture. Cover and refrigerate until ready to serve.
  4. Add avocado just before serving. Gently stir to combine.

Tips and variations

  • Rinse the beans to reduce the sodium content.
  • Use low sodium canned beans.
  • Put 1/2 cup over baked chicken and serve along with wild rice.
  • Serve with whole grain chips.
  • Serve on the side with scrambled eggs.
  • Roll-up with your favorite taco.
  • Can substitute black-eyed peas or any other canned beans for the black beans in this recipe.

Nutritional info

Total fat
4 g
Saturated fat
0 g
0 g
65 mg
Total carbohydrates
12 g
Dietary fiber
5 g
3 g
Total sugar
2 g