Recipe by Kate
"Colorful, delicious bean salsa."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
black-eyed peas, rinsed and drained
1 (15 ounce) can
pinto beans, rinsed and drained
1 (11 ounce) can
yellow shoepeg corn, drained
small bunch cilantro leaves, chopped
red bell pepper, diced
yellow bell pepper, diced
chopped green onion
1 (2 ounce) jar
chopped pimento peppers
minced jalapeno pepper
extra virgin olive oil
ground black pepper
This is my new go-to party dish. The only change I make is that in exchange for the pinto beans (pintos aren't my favorite) I add another can of either black beans or black-eyed peas.
Every party I have served this at, it gets rave reviews and people want the recipe. I also love the left overs the next day for a healthy lunch.
We make this salad often in our home. Fast to make. We use whatever beans we have on hand, (try anything, even used garbanzos) use either red or green onion (prefer red cause it's crunchy). Like to use 2 ears of fresh corn roasted on the grill for a couple of minutes on each side or boiled for a few minutes, but in a pinch have used frozen and always use roasted red peppers b/c we don't care for the jarred pimento.
We also use agave instead of sugar and don't need to cook the dressing, just mix it all in one bowl and refrigerate to "marry" flavors.
I might go easier on the dressing depending on the amount of beans I'm using, but judge for yourself.
Great side recipe to have on hand. But refrigerate at least an hour. Great to take to picnics also.
I took this to work needing a vagan option that even the non-vegan co-workers would eat. It was a big hit by all parties. This will be a keeper recipe.
After frantically searching the house for my own black bean salsa recipe and not being able to find it, I made this one. Very good. I made the dressing as written but decided to not use it because of how much oil was in it. I made it again using just the rice vinegar and sugar. a HUGE hit at the party. I loved the pinto beans in it because it gave the salsa a softer texture than my original recipe that used only black beans. Really good, thanks so much for posting:)
This is really good, but definitely need to cut down on the olive oil, 1/2 cup is way tooo much. Also, its good without the salt and pepper.
Great bean salsa! I made this for New Years!
I love it!
I made this recipe as written. I don't find it helpful to give a recipe a 5-star rating when you change too many of the ingredients. The only thing I did not like about this was the homemade dressing. It was just too sweet for my taste. I prefer the versions that have a little more tangy flavor. With some tweaking on the dressing it would be better. The vegetable and bean combination was nice and it was a very pretty dish. I was surprised that I would like the pinto beans. Never saw Cowboy Caviar with anything other than black beans and black eyed peas. I did think it was a bit too much corn. Would probably use a cup of frozen corn next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Uptown Cowboy Caviar
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 109
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Black beans and black-eyed peas are marinated in a fiery dressing.
See how to make a simple summer bean salad with garlic and mint dressing.
Discover the secret that makes these crabless cakes taste like the real deal.