Summer Cowboy Caviar


The summer solstice was on Tuesday, and we are officially in the season! We’ve just started getting our Maryland local sweet corn in perfect timing. This is my favorite time of year because all of the fruit and vegetables burst with such flavor that is unmatched outside this harvest season. A simple salad is usually my go-to because it highlights these fresh, natural flavors while also avoiding using a hot stove or oven in this weather. I’m sure I’m not the only one who has been seeing “Cowboy Caviar” as a trending food across social media, and while I don’t often follow food trends, I must admit that this one is for a good reason. This summer chopped salad is the perfect thing to keep in your fridge for a snack or put out on a table with a bowl of chips for guests. I also get a kick out of recipes that I can use almost entirely farm stand ingredients to make, and cowboy caviar is undoubtedly one of those. This is an excellent recipe to keep in your back pocket using nutritious beans, sweet corn, fresh tomatoes, delicious peppers, a tangy dressing, and more summertime favorites.


16 oz of beans (I used cranberry and white beans. Soak overnight if using Zursun’s dried beans from Norman’s)

2 beefsteak or heirloom tomatoes (diced and seeded) (I also used up some cherry tomatoes)

1.5 cups corn kernels

1 bell pepper (diced)

1-2 yellow peaches (peeled and diced. optional)

1/2 red onion (diced)

1 jalapeno (diced and seeded)

1 cup cilantro (finely chopped)


1/4 cup olive oil

1/4 cup apple cider vinegar

juice from 1 lime

2 tbsp honey

1 tsp chili powder

1 tsp cumin

sea salt and black pepper to taste


  1. If using Zursun dried beans, soak overnight in 3 times the amount of water to beans. Strain and set aside to use.
  2. Prep all ingredients and mix them together. Whisk together dressing ingredients and pour over. Save in fridge in an airtight container for up to 5 days.

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