Description
This is a simple recipe for Cowboy Caviar, a fresh, flavorful black bean and corn salsa served with a zesty chili-lime vinaigrette.
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel 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 (drained) tomatoes
- 1 jalapeño, seeded and minced (optional)
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the rinsed black beans, drained corn, red onion, green bell pepper, red bell pepper, tomatoes, jalapeño (if using), and cilantro in a large bowl.
- In a separate small bowl, whisk together the olive oil, white wine vinegar, lime juice, chili powder, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the bean and vegetable mixture.
- Stir gently until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- You can make this dip up to 2 days ahead of time; the flavor improves after resting in the refrigerator.
- Serve chilled with tortilla chips, as a side salad, or as a topping for grilled chicken or fish.
- For a spicier dip, leave the seeds in the jalapeño or add a dash of hot sauce to the dressing.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Appetizer
- Method: No Cook
- Cuisine: American Southwestern
Nutrition
- Serving Size: 1/2 cup
- Calories: 165
- Sugar: 5
- Sodium: 280
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 6
- Protein: 5
- Cholesterol: 0