Fresh, vibrant, zingy, and flavor-packed Texas Caviar is a fully loaded Southwest/Mexican corn and bean salad with tomatoes, avocado, and red onion. It’s perfect for eating with chips or as a side at potlucks, picnics, BBQs, and as a quick last-minute side for any meal as it's ready in just 10 minutes!
1(15-ounce) can of unsalted corndrained and rinsed
½ cupof diced red onion
½ cupof diced tomato
¼ cupof chopped cilantro
3 to 4tablespoonsof lemon or lime juice (about 1 small lemon or lime)
Salt, to taste
In a large bowl, mix together all the ingredients. The salad can be servedchilled or at room temperature.
Leave it to marinate: As it sits, the flavors of the cowboy caviar will meld, and the onion will lose some of the harsh ‘raw’ flavor.
For mellow onion: Leaving the onion to soak in ice water for 10 minutes will help it mellow without needing a long marination period.
Low-budget tip: Buying and preparing the beans from dry (rather than canned) can save you money in the long run. We recommend cooking big batches and storing extra in the freezer to use over multiple meals.