Mango Cowboy Caviar

A Note From feedfeed

Allow me to introduce you to my *elevated* version of the trending Cowboy Caviar. This one uses sweet mango and fresh herbs, plus it's topped with a honey-garlic dressing that ties everything together. This is a great dish to serve at a summer BBQ and to eat with chips or alongside grilled chicken or coconut shrimp. I like to toss any leftovers on top of some massaged kale with feta for a bright and easy weekday lunch

Prep time 25mins
Serves or Makes: 8

Recipe Card

For the Dressing:


  • 1/4 cup extra virgin olive oil
  • 1 clove of garlic, minced
  • 1 tablespoon honey, or agave
  • 1 large lemon, zest and juice
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste

For the Mango Cowboy Caviar:


  • 2 large mangoes, peeled and diced
  • 2 red bell peppers, diced
  • 1 15 ounce can black beans, drained and rinsed
  • 1 English cucumber, diced
  • 1 large avocado, diced
  • 1/2 red onion, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1 large jalapeño, minced
  • 1/4 cup mint, freshly chopped
  • 1/4 cup basil, freshly chopped
  • 1/4 cup cilantro, freshly chopped
  • Kosher salt, to taste
  • Tortilla chips, for serving


  • Step 1

    Add all of the dressing ingredients to a bowl and mix together. Set aside.

  • Step 2

    Add the diced vegetables to a large bowl and mix together. Season with salt and pour over the dressing. Mix thoroughly.

  • Step 3

    Top with fresh herbs and serve with tortilla chips or crackers.