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Cowboy Caviar

Cowboy caviar with charred corn, sweet mango, and creamy avocado tossed in a honey-lime dressing. You’ll get smoky blackened corn spots, bright diced peppers, and a tangy-sweet finish that tastes fresh after chilling.
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Prep Time 25 minutes
Cook Time 5 minutes
Chill 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Charred corn
  • 1 can (15 oz) corn Roast in a dry skillet until charred in spots, then cool.
Salad base
  • 1 can (15 oz) black beans Drain well before mixing.
  • 2 avocados Dice and fold in gently at the end.
  • 1 cup mango Dice into small cubes.
  • 1 red bell pepper Dice.
  • 0.5 red onion Dice.
  • 1 jalapeño Minced.
  • 0.25 cup fresh cilantro Chop roughly.
Honey-lime dressing
  • 3 tbsp lime juice For the dressing.
  • 1 tbsp honey For the dressing.
  • 2 tbsp olive oil For the dressing.
  • 1 tsp cumin For the dressing.
  • 0.5 tsp chili powder For the dressing.
  • 1 salt To taste for the dressing.

Equipment

  • 1 sheet pan

Method
 

Char the corn
  1. Heat a dry skillet over high heat and char the corn until blackened in spots, about 3–5 minutes, then cool completely.
Mix the cowboy caviar
  1. In a large bowl, combine black beans, charred corn, mango, red bell pepper, red onion, jalapeño, and cilantro until evenly distributed.
Make and toss with dressing
  1. Whisk lime juice, honey, olive oil, cumin, chili powder, and salt until smooth.
  2. Pour the dressing over the bean mixture and toss to coat, then let the flavors settle.
Fold in avocado
  1. Gently fold in diced avocado so it stays in visible pieces rather than mashing.
Chill and serve
  1. Chill the bowl for 30 minutes, then serve with tortilla chips.

Notes

For the best flavor, cool the charred corn before mixing so the avocado doesn’t start to break down early. Refrigerate in a covered container for up to 3 days; for best texture, add or fold in extra avocado right before serving if you’re making it ahead. Freezing isn’t recommended due to avocado texture. If you want it dairy-free and vegetarian, this recipe already fits—just skip any dairy-based toppings and keep the dressing strictly honey-lime plus spices.