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Flavorful Smoky Chipotle Cowboy Caviar with Grilled Corn

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A bold, flavor-packed cowboy caviar featuring smoky chipotle heat and caramelized grilled corn, perfect for summer BBQs and potlucks. This versatile salad combines beans, fresh veggies, and a smoky dressing for a satisfying and colorful dish.

Ingredients

Scale
  • 1 cup black beans, rinsed and drained
  • 1 cup pinto beans, rinsed and drained
  • 1 cup corn kernels, grilled and cut off the cob (fresh or frozen)
  • 1 medium red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil (extra virgin)
  • 1 tablespoon apple cider vinegar
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon honey or agave
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions

  1. Heat your grill pan or outdoor grill to medium-high. Brush the ear of corn lightly with olive oil. Place it on the grill and cook, turning occasionally, until the kernels are charred in spots and smell smoky, about 8-10 minutes. Remove and let cool slightly.
  2. While the corn cools, dice the red bell pepper, finely chop the red onion, halve the cherry tomatoes, and chop the cilantro. Place everything in a large mixing bowl.
  3. Using a sharp knife, carefully slice the grilled corn kernels off the cob. Add these to the bowl with the other veggies.
  4. Rinse both the black and pinto beans thoroughly under cold water using a colander. Drain well and add to the bowl.
  5. In a small bowl or jar, combine olive oil, apple cider vinegar, minced chipotle pepper, chipotle chili powder, cumin, honey, lime juice, salt, and pepper. Whisk or shake vigorously until fully combined and smooth.
  6. Pour the dressing over the veggie and bean mixture. Toss everything gently but thoroughly so the smoky, spicy dressing coats every bite. Taste and adjust seasoning if needed.
  7. Let the cowboy caviar sit for at least 15 minutes at room temperature before serving to allow flavors to meld and the chipotle heat to mellow.

Notes

If fresh corn isn’t available, frozen corn kernels can be thawed and grilled. For vegan version, substitute honey with agave. Letting the salad rest for at least 15 minutes improves flavor and mellows chipotle heat. Dressing may separate; shake before tossing again. Can be made ahead and stored up to 3 days refrigerated. Add avocado just before serving to prevent browning.

Nutrition

Keywords: cowboy caviar, smoky chipotle, grilled corn, bean salad, southwestern salad, chipotle dressing, summer BBQ, potluck recipe, vegetarian, vegan option

Find it online: https://bitesienna.com/flavorful-smoky-chipotle-cowboy-caviar-with-grilled-corn-recipe/