Black-Eyed Bean Salad

Well tasty veganness for ya here.

15 mins | crowd pleaser | so easy


1 tin black-eyed beans, drained and rinsed 
1 tin black beans, drained and rinsed
1 small red onion, finely diced 
2 tomatoes, deseeded and diced 
1 red pepper, diced 
1 green pepper, diced 
1 small tin sweetcorn, drained and rinsed 
large bunch coriander  
200ml olive oil
100ml white wine vinegar  
2 dessertspoons unrefined ft golden granulated sugar 
big shake chilli flakes 
1 tsp salt 


Address the dressing, whisk together all the ingredients in a large mixing bowl. Taste and adjust the sugar to chilli to salt, and oil to vinegar ratios as desired.


Then bung in beans, corn, and chopped veggies (not the coriander) and give it all a good stir to get everything well coated.

Then stir the coriander through, cover and chill for an hour in the fridge – well give it as long as you’ve got! Serve either chilled or at room temperature to rapturous hoards.

Beans, beans, beans.



In the Midwest, where this salad is from, indeed globally, this salad is known as Cowboy Caviar. We saw it on Pinterest by Culinary Hill.  We switched up the dressing a little from Meggan’s, we used chilli flakes instead of powder, and reduced the sugar a teensy bit!

One thought on “Black-Eyed Bean Salad

Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: