Cowboy Caviar (Mexican Corn Salad)

6 people as a side, 10-12 as an appetizer
Prep Time:
30 minutes
Cook Time:
Marinating Time is recommended for 1 -3 hours
Total Time:
1 hours 30 minutes (includes marinating time)
A word from the cook
Lots of flavour pops.

1/4 Cup Olive Oil
1 Tbsp Liquid Honey
1/4 Cup White Wine Vinegar
1 Tsp Salt
6 Grinds Black Pepper
1 Tsp Chili Powder
2 Roma Tomatoes (seeded and diced)
1/2 Can Black Eyed Peas (drained and rinsed)
1/2 Can Black Beans (drained and rinsed)
1/2 Can Chic Peas (drained, rinsed and skins sorted through)
3 Ears Sweet Corn (cooked, cooled and kernels removed) - see note
1 Small Red Onion (diced)
1/2 Green Bell Pepper (diced)
1/2 Red Bell Pepper (diced) - see note
1 Avocado (diced)
1 Cup Cilantro (chopped)

  1. Whisk together Olive Oil, honey, white wine vinegar, chili powder, salt and pepper in a large bowl.
  2. Add the rest of the ingredients (excluding the avocado and cilantro).
  3. Stir to combine ensuring that all the ingredients are well coated.
  4. Mix in the cilantro.
  5. Refigerate at least 1 hour (up to 3 is good).
  6. Mix in the diced avocado just before serving.
  7. Can be served as a salad/side or  as an appetizer with nachos for dipping.

1 Note

  1. Ken Alger

    If corn is not in season or to simplify the recipe use a can of sweet corn or 1 1/2 cups of frozen corn.

    Any combination of Bell Peppers are fine – the more colors, the more colorful the presentation.

    Don’t worry about only using 1/2 the Beans and Peas. The other half cans can be used to make Hummus or Black Bean Hummus