Cowboy Caviar aka Black Bean Salad

It is once again time for picnics, barbeques and lazy summer potluck parties on the deck. I am always looking for something new to bring along…usually something very fresh-tasting.

This salad definitely is very fresh and tasty and once you get past all the chopping, is a really easy salad to put together. Chop the vegetables ahead of time, then add a few last-minute ingredients in just before serving.

The key to this salad is taste and texture. Use the best and freshest ingredients you can find so each flavor shines. And do try to chop everything to a uniform size. Yes, this means some careful chopping, but remember, this is cowboy caviar and some sophistication is implied! (Not really, but it does make for a prettier presentation.)

Grab a bag or two of tortilla chips (or make your own) because this salad also works really well as a dip/salsa.

Cowboy Caviar

4-1/2 cups of freshly cooked black beans, or 3 (15-ounce) cans of black beans, thoroughly rinsed and drained

4-1/2 cups fresh corn kernels, raw if corn is tender; parboiled, drained and cooled, if corn is starchy; or 1 (16-ounce) package frozen corn

1 cup chopped green onions, white and tender green parts

2 stalks celery, chopped

4 tomatoes, seeded and chopped; or 6 plum tomatoes, seeded and chopped; or 2 pints of cherry tomatoes, quartered

2 jalapeno peppers, seeded and minced

2 bell peppers, seeded and chopped

1 cup of minced cilantro

2-3 avocados, diced and tossed with lime juice to prevent browning

Seasoning Mix

1 Tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon raw sugar

1 teaspoon smoked paprika

½ teaspoon granulated garlic

Dressing

1/3 cup extra virgin olive oil

1 Tablespoon raw apple cider vinegar

Juice from ½ organic lime

Pinch of seasoning mix

In a large bowl, combine the beans, corn, onions, celery, tomatoes, jalapeno and bell peppers. (You can prepare the salad up to this point the night before, cover and keep refrigerated.)

About one hour before serving, remove bowl from fridge and add cilantro and avocado and toss very gently.

In a small bowl, add the seasoning mix ingredients and combine well. (Set aside a good pinch to season the dressing.) Sprinkle seasoning over salad and toss very gently but thoroughly.

In that same small bowl, (no need to dirty another bowl) add the dressing ingredients and whisk with fork until emulsified/combined well. Pour over salad and toss very gently but thoroughly.

Serve immediately, for best taste.

Store any leftovers, covered, in refrigerator. This doesn not keep very long after preparation.