The Best Cowboy Caviar Recipe | Fresh Healthy Black Bean Dip Idea
A fresh, crunchy black bean and veggie dip tossed in a zesty lime-chili vinaigrette. Perfect as a dip, salad, or taco topper and great for make-ahead.
Ingredients
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 1/2 cups corn kernels (fresh, frozen thawed, or canned and drained)
- 1 1/2 cups cherry or Roma tomatoes, diced
- 1 red bell pepper, diced
- 1 orange or yellow bell pepper, diced
- 1 small red onion, finely diced
- 1–2 jalapeños, seeded and finely chopped (leave seeds for more heat)
- 1/2 cup cilantro, chopped
- 1 ripe avocado, diced (optional, add just before serving)
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons red wine vinegar
- 1–2 teaspoons honey or agave (to taste)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
Instructions
- Dice the tomatoes and peppers, finely chop the red onion and jalapeño, and chop the cilantro; wait to dice the avocado until just before serving if using.
- Drain and rinse the black beans and black-eyed peas under cold water, then shake off excess moisture.
- Whisk together the olive oil, lime juice, red wine vinegar, honey, chili powder, cumin, salt, black pepper, and red pepper flakes until emulsified.
- In a large bowl, combine the beans, black-eyed peas, corn, tomatoes, peppers, onion, jalapeño, and cilantro.
- Pour the dressing over the mixture and gently toss until evenly coated, then taste and adjust seasoning with more salt, lime, or honey as needed.
- Cover and chill for at least 30 minutes to let the flavors meld.
- Fold in the diced avocado right before serving and serve with tortilla chips or as a topping for salads or tacos.
Notes
For best texture, dice ingredients small for easy scooping. Adjust heat with jalapeño seeds or red pepper flakes. If prepping ahead, keep avocado out and add before serving. Stores in the refrigerator 3–4 days; stir before serving. Do not freeze.