Print

Fresh Cowboy Caviar with Mango and Avocado – Easy 10-Minute Recipe

cowboy caviar with mango and avocado - featured image
Print Recipe

A fresh and vibrant cowboy caviar made with black beans, black-eyed peas, corn, mango, and avocado in a tangy lime-cumin dressing. Ready in just 10 minutes, this no-cook recipe is perfect for parties, potlucks, or a quick snack.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 large ripe mango, peeled and diced into ½-inch cubes
  • 1 large avocado, diced just before serving
  • 1 small red onion, finely diced (about ½ cup)
  • 1 jalapeño, seeded and minced
  • ½ cup fresh cilantro, chopped
  • ¼ cup olive oil (extra virgin)
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper

Instructions

  1. Prep the beans and corn: Open the cans of black beans and black-eyed peas. Pour them into a colander and rinse thoroughly under cold water. Let them drain for a minute. If using frozen corn, place it in a small bowl and let it thaw on the counter while you chop. Pat the beans dry with a paper towel after rinsing.
  2. Dice the mango: Peel the mango with a vegetable peeler or a sharp knife. Stand it upright and slice off the two wide sides, avoiding the pit. Cut each side into strips, then dice into ½-inch cubes.
  3. Dice the avocado: Cut the avocado in half lengthwise around the pit. Twist to separate, then remove the pit. Score the flesh in a crosshatch pattern, then scoop out the cubes with a spoon. Add to the bowl last.
  4. Chop the aromatics: Finely dice the red onion (about ¼-inch pieces). Mince the jalapeño after removing the seeds. Chop the cilantro, stems included.
  5. Make the dressing: In a small bowl or liquid measuring cup, whisk together the olive oil, lime juice, red wine vinegar, cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning.
  6. Combine everything: In a large mixing bowl, add the drained beans, thawed corn, diced mango, red onion, jalapeño, and cilantro. Pour the dressing over the top and stir gently until evenly coated.
  7. Add the avocado and rest: Gently fold in the diced avocado. Let the cowboy caviar sit at room temperature for at least 10 minutes before serving to let the flavors meld.
  8. Serve and enjoy: Transfer to a serving bowl and enjoy with tortilla chips, on tacos, or as a topping for grilled chicken or fish.

Notes

For best flavor, let the cowboy caviar rest for 10-15 minutes before serving. Add avocado just before serving to prevent browning. Toast the cumin in a dry skillet for 30 seconds for deeper flavor. Use room temperature ingredients for better dressing absorption. Store leftovers in an airtight container in the refrigerator for up to 3 days (avocado will brown slightly).

Nutrition

Keywords: cowboy caviar, mango, avocado, black beans, corn, salsa, dip, easy, no-cook, 10-minute recipe

Find it online: https://cooksyla.com/fresh-cowboy-caviar-with-mango-and-avocado-easy-10-minute-recipe/