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Cowboy Caviar

A vibrant dip or salad featuring black beans, corn, fresh vegetables, and a tangy lime-cumin dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Southwestern
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small red onion finely chopped
  • 1 jalapeño seeded and diced (optional for heat)
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving spoon
  • Refrigerator for chilling

Method
 

  1. Dice the red and green bell peppers, red onion, and jalapeño.
  2. Drain and rinse the black beans under cold water.
  3. In a large mixing bowl, combine the black beans, corn, diced peppers, onion, and jalapeño.
  4. Fold in the diced avocado gently to maintain its shape.
  5. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to make the dressing.
  6. Pour the dressing over the vegetable mixture and toss gently to coat everything evenly.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving.
  8. Serve chilled with tortilla chips or enjoy as a fresh salad.

Notes

Best if served chilled and can be made a few hours in advance for enhanced flavor.