Prepare all fresh ingredients: drain and rinse the black beans and corn, halve the cherry tomatoes, finely chop the red onion, dice the bell pepper, and chop the cilantro. Measure out lime juice, olive oil, and cumin.
1 can black beans, 1 can corn kernels, 1 cup cherry tomatoes, 1/2 red onion red onion, 1 bell pepper bell pepper, 1/4 cup cilantro, 1 lime lime juice, 2 tablespoons olive oil, 1 teaspoon cumin
In a large mixing bowl, combine the drained black beans, corn, cherry tomatoes, red onion, bell pepper, and cilantro. Toss gently to distribute all ingredients evenly.
1 can black beans, 1 can corn kernels, 1 cup cherry tomatoes, 1/2 red onion red onion, 1 bell pepper bell pepper, 1/4 cup cilantro
In a small bowl, whisk together lime juice, olive oil, cumin, and a pinch of salt and pepper until the dressing is well blended and slightly emulsified.
1 lime lime juice, 2 tablespoons olive oil, 1 teaspoon cumin, 1 can black beans
Pour the dressing over the vegetable mixture in the large bowl. Toss everything together thoroughly, ensuring all ingredients are coated with the dressing.
1 can black beans, 1 can corn kernels, 1 cup cherry tomatoes, 1/2 red onion red onion, 1 bell pepper bell pepper, 1/4 cup cilantro, 1 lime lime juice, 2 tablespoons olive oil, 1 teaspoon cumin
Let the cowboy caviar sit at room temperature or in the refrigerator for about 10 minutes to allow flavors to meld and the texture to become juicy and vibrant.
Serve the cowboy caviar in a bowl, optionally garnished with extra cilantro or lime wedges. Provide utensils for scooping or dipping, and enjoy the fresh, crunchy, and colorful dish.
