02/07/2026
🏈Looking for a new, and healthy snack for the big game?🏈
Cowboy Caviar (Texas Bean Salsa) Recipe
This recipe comes together quickly, is easy to scale for a crowd, and holds up beautifully in the fridge. Just add the avocado right before serving to keep it fresh. Note that it is also super flexible. If you want more herbs or veggies, go right ahead! Not a fan of garlic? Leave it out. It’s very forgiving!
➡️Scoop it up with grain-free tortilla chips.
➡️Serve it as a side with your favorite protein.
➡️Spoon it over tacos, bowls, or salads for extra crunch and color.
Prep Time: 5 minutes
Total Time: 15
Ingredients:
- 3 Persian cucumbers, diced
- ½ red onion, finely chopped
- 1 can black beans, drained and rinsed
- 1 can pinto beans (or black-eyed peas), drained and rinsed
- 1 cup corn (frozen and thawed)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved or quartered
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced (add just before serving)
Dressing:
- ¼ cup Primal Kitchen Avocado Oil
- 1 garlic clove, minced
- Juice of 1 lime
- Salt and pepper, to taste
Directions:
- In a large bowl, combine the black beans, pinto beans (or black-eyed peas), corn, bell peppers, red onion, cherry tomatoes, cucumbers, and cilantro.
- In a small bowl or measuring cup, whisk together dressing ingredients.
- Pour the dressing over the bean and vegetable mixture and toss well to evenly coat.
- Chill in the refrigerator for at least 30 minutes to let the flavors meld, and just before serving, gently fold in the diced avocado.