A Cowboy Caviar Salad inspired by a Trader Joe's staple in our house. This Mexican bean salad is creamy and citrusy, and the perfect side for any tacos or sandwiches!
Looking for more delicious southwestern recipes? Try our Dutch Oven Barbacoa Tacos or Volcano Shrimp Tacos!
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Why This Salad?
This Cowboy Caviar Salad was inspired by the Trader Joe's Cowboy Caviar Salad. I love the creamy but citrusy flavor of these salads. This is a perfect side for your Cast Iron Boneless Pork Chops or Cast Iron Chicken Breast. It's super easy to make and it's even better after spending the night in the fridge.
The combination of a zesty dressing and fresh vegetables and beans with the cotija cheese gives you that slightly thicker sauce that holds the dish together. I love to have a good bean salad in the fridge and this one is great to add to any dish!
Ingredient Notes and Substitutions
- Corn. I used a can of corn drained. You could substitute fresh corn. Another variation is to roast the corn with garlic first.
- Jalapeno. I use one jalapeno because I like a very mild spice, but you can definitely increase the heat with another jalapeno or habanero pepper.
- Dressing. This easy dressing is delicious but if you want to try something with a hint of sweetness, try our Cilantro Mango Vinaigrette.
- Cotija Cheese. Queso fresco or ricotta salata can be used as a substitute for this cheese. Queso fresco is a bit creamier and would work really well.
- Beans. I like to do a combination of black and kidney but definitely choose what you prefer.
- Fresh Cilantro. I love the flavor of fresh cilantro and it's a great flavor to add in but if you have an aversion to it, you can leave it out.
*Please see the recipe card for more information on the ingredients.
How to Make Cowboy Caviar Salad
Step 1: In a small bowl, whisk together dressing ingredients and set aside.
Step 2: In a large bowl, combine beans, corn, red pepper, jalapeno, red onion, cilantro, and juice from 1 lime.
Step 3: Stir in the dressing and combine well. Then stir in the cotija cheese.
Step 4: Cover and refrigerate for at least 1 hour. Serve cold
I love to serve this cowboy caviar salad with tacos like Chimichurri Steak Tacos or Shrimp Tacos with Mango Lime Salsa. It's also a delicious bean salad or salsa just for dipping tortilla chips. Enjoy chilled with extra cotija cheese.
Pro-Tips
- Refrigerate for at least 1 hour to let the flavors combine and marinate. The cotija cheese mixed with the dressing will give the bean salad its creamy texture.
- Rinse and drain the beans. Pat dry with a paper towel to remove as much water as possible. This will keep the salad from getting soggy.
Recipe FAQs
Cowboy caviar has beans, corn, cotija cheese, red pepper, red onion, and a simple vinaigrette dressing.
You can store this in the refrigerator in an airtight container for up to 7 days.
More Delicious Salads
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📖 Recipe
Cowboy Caviar Salad
Equipment
- 1 large bowl
- 1 Small bowl
Ingredients
- 1 14 oz can kidney beans
- 1 14 oz can black beans
- 1 14 oz can corn
- 1 red pepper, chopped
- ½ red onion, chopped
- 2 jalapeno, chopped
- 1 lime
- 3 tablespoon fresh cilantro, chopped
- ½ Cup cotija cheese
Dressing
- ½ Cup olive oil
- 3 tablespoon red wine vinegar
- 1 teaspoon salt
- ½ tablespoon oregano
- 1 Clove garlic, minced
- ½ Tsp black pepper
- ½ teaspoon crushed red pepper
Instructions
- In a small bowl, whisk together dressing ingredients and set aside.
- In a large bowl, combine beans, corn, red pepper, jalapeno, red onion, cilantro, and juice from 1 lime.
- Stir in the dressing and combine well. Then stir in the cotija cheese.
- Cover and refrigerate for at least 1 hour. Serve cold.
Notes
- Refrigerate for at least 1 hour to let the flavors combine and marinate. The cotija cheese mixed with the dressing will give the bean salad it's creamy texture.
- Rinse and drain the beans. Pat dry with a paper towel to remove as much water as possible. This will keep the salad from getting soggy.
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