Description
A vibrant, flavorful dip that combines black beans, corn, and fresh vegetables, perfect for any gathering or meal.
Ingredients
Scale
- 1 can Black Beans, drained and rinsed
- 1 cup Corn (fresh, frozen, or canned)
- 1 Red Bell Pepper, diced
- 1/2 Red Onion, finely chopped
- 1 Avocado, diced
- 1 cup Cherry Tomatoes, halved
- 1/4 cup Cilantro, chopped
- Juice from 1 Lime
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin
- Salt and Pepper, to taste
Instructions
- Prep your ingredients: Start by dicing the red bell pepper, red onion, and avocado. Halve the cherry tomatoes and chop the cilantro.
- Rinse the beans: Open that can of black beans and pour them into a colander to rinse under cold water.
- Combine the base ingredients: In a large bowl, combine the black beans, corn, diced red bell pepper, halved cherry tomatoes, and chopped red onion. Mix everything together.
- Add the creamy avocado: Gently fold in the diced avocado, being careful not to mash it.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, and salt and pepper. Drizzle this dressing over your salad mixture and toss gently.
- Taste and adjust the seasoning if necessary.
- Chill before serving: Let your Cowboy Caviar chill in the fridge for at least 30 minutes.
Notes
For a spicy version, add diced jalapeños. For a creamier dip, consider blending avocado with the olive oil and lime juice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: cowboy caviar, dip, appetizer, vegan, black beans, corn, salsa