Cowboy Caviar Bean Salad

Name: Cowboy Caviar Bean Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 15 oz canned black beans (or pinto beans), drained and rinsed; 2 ears grilled corn, kernels cut off (or 1 can corn, roasted); 1/2 red bell pepper, diced; 1/2 green bell pepper, diced; 1/2 jalapeno, seeded and minced; Fresh cilantro to taste; For dressing: 1/4 cup rice wine vinegar; 1/4 cup olive oil; 2 tablespoons honey or agave; 1 clove garlic, minced; Salt and pepper to taste

Grilled corn and beans tossed with crisp peppers and a sweet-tangy honey vinaigrette.

Total time

25 min

Serves

6

Difficulty

Medium

play_circle Watch episode 233

As seen on Episode 233

The pantry

kitchen

Essentials · serves 6

15 oz canned black beans (or pinto beans), drained and rinsed 2 ears grilled corn, kernels cut off (or 1 can corn, roasted) 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/2 jalapeno, seeded and minced Fresh cilantro to taste For dressing: 1/4 cup rice wine vinegar 1/4 cup olive oil 2 tablespoons honey or agave 1 clove garlic, minced Salt and pepper to taste

·

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The preparation

5 steps, about 25 minutes start to finish.

01
Grill corn with olive oil, salt, and pepper; let cool and cut off kernels.
02
Combine beans, corn, red and green bell pepper, jalapeno, and cilantro in a large bowl.
03
Whisk together rice wine vinegar, olive oil, honey or agave, and garlic to make dressing.
04
Toss salad with dressing.
05
Refrigerate until ready to serve.

lightbulb The chef's notes

“Rinse the canned beans well so the salad doesn't taste tinny, and give it time in the fridge before serving. This one improves as it sits, letting the dressing soak into the beans and corn.”

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Cowboy Caviar Bean Salad

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