Easy Cowboy Caviar Dip
A simple, fresh dip made with beans, corn, and vegetables, dressed in a zesty chili-lime vinaigrette. This recipe is great for parties or as a healthy snack.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 1 hr 20 min
- Yield: 8 servings
- Category: Appetizer
- Method: Mixing
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can sweet corn, drained
- 1 cup chopped red onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped fresh or canned tomatoes (drained if canned)
- 1/2 cup chopped fresh cilantro
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
- In a large bowl, combine the rinsed black beans, kidney beans, corn, red onion, green bell pepper, red bell pepper, tomatoes, and cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, black pepper, and cayenne pepper, if using, to create the dressing.
- Pour the dressing over the bean and vegetable mixture.
- Gently stir all ingredients until they are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled with tortilla chips, pita chips, or fresh vegetable sticks.
Notes
- You can make this dip up to 2 days ahead of time; the flavor improves after chilling overnight.
- For variations, add one diced jalapeƱo (seeds removed for less heat) or substitute black-eyed peas for the kidney beans.
- If you prefer a thicker consistency, drain the tomatoes well before adding them.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 7
- Protein: 7
- Cholesterol: 0
