Cowboy Caviar

Ingredients

Salad

• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 cherry tomatoes, chopped
• 1/2 small red onion, finely diced
• 1 cilantro, chopped
• 2 jalapeños, finely diced

Dressing

• 2 limes, juiced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• salt
• black pepper
• honey

Instructions

1. Drain the corn and rinse the black beans and pinto beans thoroughly.
2. Dice the red bell pepper, chop the cherry tomatoes, finely dice the red onion, chop the cilantro, and finely dice the jalapeños if using.
3. In a large mixing bowl, combine the corn, black beans, pinto beans, bell pepper, tomatoes, onion, cilantro, and jalapeños.
4. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, garlic powder, salt, pepper, and honey until well blended.
5. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
6. Taste and adjust seasoning with additional salt, pepper, or honey if desired.
7. Serve immediately with tortilla chips or refrigerate for at least 30 minutes to allow flavors to meld.

Notes

This salad improves after chilling for an hour as the flavors meld; store leftovers in the refrigerator for up to 3 days.