Cowboy Caviar Bean Dip (Print)
Colorful bean and vegetable dip with zesty lime-cumin dressing, ready in 20 minutes.
# What You Need:
→ Beans and Pulses
01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 can (15 oz) black-eyed peas, drained and rinsed
→ Vegetables
03 - 1 cup corn kernels (fresh, canned, or thawed frozen)
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped
07 - 1 cup cherry tomatoes, quartered
08 - 1/2 red onion, finely diced
09 - 1/4 cup fresh cilantro, chopped
→ Dressing
10 - 1/4 cup extra virgin olive oil
11 - 3 tbsp red wine vinegar
12 - 1 clove garlic, minced
13 - 1 tsp ground cumin
14 - 1/2 tsp chili powder
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - Juice of 1 lime
# How To Make It:
01 - In a large mixing bowl, toss together the drained black beans, black-eyed peas, corn kernels, diced red and green bell peppers, finely chopped jalapeño, quartered cherry tomatoes, diced red onion, and chopped cilantro.
02 - In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, ground cumin, chili powder, salt, black pepper, and fresh lime juice until well blended.
03 - Pour the prepared dressing over the bean and vegetable mixture and toss gently until all ingredients are evenly coated.
04 - Taste the mixture and adjust the salt, pepper, or lime juice as needed to suit your preference.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
06 - Serve chilled with tortilla chips as a dip, or spoon over greens as a vibrant salad.
# Expert Tips:
01 -
- Zero cooking required so your kitchen stays cool even on the hottest summer afternoon.
- The flavors actually improve after sitting which means you can make it a day ahead without any stress.
- It works as a dip, a salad, a taco filling, or honestly just something you eat standing over the bowl with a spoon.
02 -
- Letting the mixture sit overnight transforms it into something completely different and deeply flavorful, so always make more than you think you need.
- Avocado added too early will turn brown and mushy, so fold it in right before serving if you decide to use it.
03 -
- A pinch of sugar in the dressing balances the acidity of the vinegar and lime without making anything taste sweet.
- Letting the diced onion soak in the lime juice for five minutes before adding it tames the raw bite and infuses the acid with onion flavor.