Description
This Cowboy Caviar is a vibrant and flavorful dip, starring a medley of colorful beans, sweet corn, and a zesty lime dressing. Perfect for dipping with tortilla chips or spooning over grilled chicken or fish, this dish offers a delightful mix of textures and tastes that everyone will love.
Ingredients
1½ cups cooked black beans, drained and rinsed
1½ cups cooked black-eyed peas, drained and rinsed
1½ cups fresh or thawed frozen corn kernels
2 Roma tomatoes, diced (about 1 heaping cup)
1 red bell pepper, stemmed, seeded, and diced
½ cup diced red onion
1 jalapeño pepper, finely chopped
½ cup chopped fresh cilantro, reserve some for garnish
2 large avocados, pitted and diced
Tortilla chips, for serving
Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
Juice of 1 lime
1¼ teaspoons sea salt
1 teaspoon sugar
2 garlic cloves, grated
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Freshly ground black pepper
Instructions
Combine black beans, black-eyed peas, corn, tomatoes, bell pepper, onion, jalapeño, and most of the cilantro in a big bowl.
For the dressing whisk together olive oil, vinegar, lime juice, salt, sugar, garlic, cumin, cayenne, and pepper in a medium bowl.
Pour dressing over bean mixture and stir.
Refrigerate for at least 1 hour.
Right before serving, add the avocado. Season as needed. Garnish with remaining cilantro. Serve with tortilla chips.
Notes
Chop Evenly: Aim for evenly sized pieces when chopping the vegetables. This ensures a consistent texture in every bite.
Taste and Adjust: Taste the Cowboy Caviar before serving and adjust the seasonings, adding more lime juice, jalapeño, salt, or pepper as needed.
Let it Rest: The flavors develop over time. If you have the time, make it a few hours ahead or even the day before.
Drain Well: Drain the beans and corn thoroughly to prevent the dip from becoming too watery.
Fresh Cilantro: Add the cilantro just before serving to preserve its fresh, vibrant flavor.
- Prep Time: 20 minutes
- Category: Appetizer