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Zesty Southwest Cowboy Caviar
easy
Appetizer
American
Zesty Southwest Cowboy Caviar
20m
Prep
6
Servings
861
Views
1 photos • Tap to view
A vibrant, refreshing dip packed with black beans, sweet corn, diced avocado, and crisp peppers, tossed in a tangy honey-lime dressing. Perfect for game day or backyard barbecues.
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Yumzy
Public Recipe
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6
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Ingredients
- ✓1 can black beans
- ✓1 can black-eyed peas
- ✓360 ml sweet corn
- ✓240 ml cherry tomatoes
- ✓1 large bell pepper
- ✓120 ml red onion
- ✓1 medium jalapeño
- ✓1 large avocado
- ✓120 ml fresh cilantro
- ✓60 ml olive oil
- ✓45 ml lime juice
- ✓15 ml honey
- ✓1 tsp ground cumin
- ✓0.5 tsp sea salt
Instructions
1
In a small mixing bowl or measuring cup, whisk together the extra-virgin olive oil, freshly squeezed lime juice, honey, ground cumin, and sea salt until emulsified.
💡
Tip:Taste the dressing before adding to the salad; you can add extra lime juice for a sharper tang.
2
In a large mixing bowl, combine the rinsed black beans, rinsed black-eyed peas, sweet corn, quartered cherry tomatoes, diced bell pepper, chopped red onion, and minced jalapeño.
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Tip:Ensure the beans and peas are well-drained so the dip doesn't become watery.
3
Pour the prepared lime vinaigrette dressing over the bean and vegetable mixture. Toss gently with a large spoon until all ingredients are evenly coated.
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Tip:Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to marry.
4
Just before serving, gently fold in the diced avocado and chopped fresh cilantro to keep the avocado green and fresh.
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Tip:Serve alongside a large bowl of salty tortilla chips.
📝 Chef's Notes
Store leftovers in an airtight container in the fridge for up to 3 days. If making ahead, leave the avocado out and add it right before serving to prevent browning.
appetizer
no-cook
healthy snack
party food
vegan
gluten-free
caviar
cowboy caviar dip
healthy bean salad
cowboy
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