Print

Best Cowboy Caviar Recipe with Black Beans and Corn

best cowboy caviar with black beans and corn - featured image
Print Recipe

This quick and easy cowboy caviar is a crowd-pleasing dip or side dish made with black beans, black-eyed peas, corn, and a tangy lime dressing. Perfect for potlucks, game days, or a healthy snack.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 ½ cups frozen corn kernels, thawed
  • 1 medium red bell pepper, diced
  • 1 medium jalapeño, seeded and finely diced
  • ½ medium red onion, finely diced
  • 2 medium Roma tomatoes, seeded and diced
  • 1 large avocado, diced
  • ½ cup fresh cilantro, chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon honey or agave
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Prep the beans and corn: Open both cans of beans and dump them into a colander. Rinse thoroughly under cold running water for about 30 seconds, shaking the colander a few times. Let drain well. Thaw frozen corn by running under warm water for a minute, then drain and pat dry with a clean kitchen towel.
  2. Dice the vegetables: Core and dice the red bell pepper into small, even pieces (about ¼-inch cubes). Seed and finely dice the jalapeño. Dice the red onion the same size as the pepper. If sensitive to raw onion, soak diced pieces in cold water for 10 minutes, then drain and pat dry.
  3. Prepare the tomatoes and avocado: Cut Roma tomatoes in half lengthwise and scoop out seeds with a spoon. Dice flesh into small pieces and set aside on a paper towel to absorb excess moisture. Cut avocado in half, remove pit, score flesh in a grid pattern, and scoop out cubes with a spoon. Toss avocado in 1 teaspoon lime juice to prevent browning and set aside separately.
  4. Make the dressing: In a small bowl or mason jar, combine olive oil, red wine vinegar, lime juice, Worcestershire sauce, honey, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Whisk vigorously or shake until honey is dissolved and dressing is emulsified. Taste and adjust salt if needed.
  5. Combine everything: In a large mixing bowl, add drained black beans, black-eyed peas, corn, diced bell pepper, jalapeño, red onion, and tomatoes. Pour dressing over the top and toss gently with a rubber spatula until evenly coated. Be careful not to mash the beans.
  6. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes (2 hours is even better). Flavors meld and deepen during this time.
  7. Finish and serve: Just before serving, gently fold in diced avocado and most of the cilantro. Reserve a little cilantro for garnish. Taste and adjust salt, lime juice, or heat level. Transfer to a serving bowl, sprinkle with remaining cilantro, and serve with tortilla chips, on a bed of lettuce, or alongside grilled meats.

Notes

For best flavor, let the salad chill for at least 30 minutes (or overnight) before serving. Add avocado just before serving to prevent browning. If the salad looks dry after chilling, add a squeeze of fresh lime juice and a drizzle of olive oil. The Worcestershire sauce adds a secret umami kick—don’t skip it.

Nutrition

Keywords: cowboy caviar, black bean dip, corn salsa, party dip, vegan appetizer, gluten-free, healthy snack

Find it online: https://yumbelle.com/best-cowboy-caviar-recipe-with-black-beans-and-corn/