Cowboy Caviar: The Ultimate Make-Ahead Party Dip
This colorful, crunchy black bean and corn salad is a nourishing, high protein dip perfect for any gathering. It holds up well outdoors and is a simple vegetarian crowd pleaser.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 2 hr 20 min
- Yield: 8 servings 1x
- Category: Side Dish/Dip
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 3 tablespoons lime juice, fresh squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the rinsed black beans, drained corn, chopped red bell pepper, green bell pepper, red onion, and cilantro in a large mixing bowl.
- In a separate small bowl, whisk together the olive oil, lime juice, apple cider vinegar, cumin, chili powder, salt, and pepper to create 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 2 hours to allow the flavors to meld. This step is key for the best flavor.
- Serve cold or at room temperature with tortilla chips as a healthy party dip or as a side dish.
Notes
- This Texas caviar recipe tastes better the next day, making it an excellent make ahead summer salad option.
- For extra crunch, add one diced jalapeño (seeds removed for less heat).
- This dish is naturally gluten free and vegetarian.
Nutrition
- Serving Size: 1 cup
- Calories: 195
- Sugar: 5
- Sodium: 180
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 8
- Protein: 7
- Cholesterol: 0