Cowboy Caviar Bean Dip (Print Version)
A colorful bean and vegetable dip with zesty lime-cumin dressing, ready in just 20 minutes.
# What You'll Need:
→ Beans and Pulses
01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 can (15 oz) black-eyed peas, drained and rinsed
→ Vegetables
03 - 1 cup corn kernels (fresh, canned, or thawed frozen)
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped
07 - 1 cup cherry tomatoes, quartered
08 - 1/2 red onion, finely diced
09 - 1/4 cup fresh cilantro, chopped
→ Dressing
10 - 1/4 cup extra virgin olive oil
11 - 3 tbsp red wine vinegar
12 - 1 clove garlic, minced
13 - 1 tsp ground cumin
14 - 1/2 tsp chili powder
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - Juice of 1 lime
# How to Cook:
01 - In a large mixing bowl, toss together the black beans, black-eyed peas, corn, red and green bell peppers, jalapeño, cherry tomatoes, red onion, and cilantro until evenly distributed.
02 - In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, cumin, chili powder, salt, black pepper, and lime juice until well blended.
03 - Pour the dressing over the bean and vegetable mixture and toss gently to coat everything evenly.
04 - Taste and adjust the salt, pepper, or lime juice as needed to suit your preference.
05 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
06 - Serve chilled with tortilla chips as a dip, or spoon over greens as a salad. Also works great as a taco filling.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay sane during summer gatherings.
- The dressing doubles as a marinade for grilled chicken or roasted vegetables, so you will want to make extra.
- It tastes even better the next day, making it the rare dish that rewards patience and procrastination equally.
02 -
- Do not skip the chill time because the flavors need those thirty minutes in the fridge to fully come together and settle into something greater than their parts.
- Drain and rinse the canned beans thoroughly or a grayish film will cloud the dressing and dull the entire presentation.
03 -
- Use a slotted spoon to serve so you do not puddle dressing onto your chips or plate, and drain any excess liquid that accumulates at the bottom of the bowl before carrying it to a gathering.
- Double the dressing recipe and keep the extra in a jar in the fridge for salads throughout the week because it is that good on its own.