Description
Zesty Cowboy Caviar Dip is a vibrant, flavorful vegan appetizer combining black beans, black-eyed peas, colorful bell peppers, corn, and fresh avocado, all tossed in a tangy, spiced olive oil and lime dressing. Perfect for parties, served with tortilla chips or as a topping for tacos, grilled meats, or salads, this no-cook dish offers a healthy, protein-rich snack with bold Southwestern flavors.
Ingredients
Scale
Beans and Peas
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can black-eyed peas, drained and rinsed
Vegetables and Herbs
- 1 1/2 cups corn (fresh, canned, or thawed from frozen)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, quartered
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
Dressing
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prepare the Base: In a large bowl, combine the drained and rinsed black beans and black-eyed peas with the corn, diced red and green bell peppers, finely chopped red onion, quartered cherry tomatoes, diced avocado, and chopped fresh cilantro, mixing gently to combine all ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together olive oil, red wine vinegar, fresh lime juice, garlic powder, cumin, chili powder, salt, and pepper until the dressing is well emulsified and flavorful.
- Toss the Dip: Pour the prepared dressing over the bean and vegetable mixture and toss gently to coat everything evenly without mashing the ingredients, ensuring each bite is flavorful.
- Chill and Serve: Cover the bowl and chill the dip for at least 30 minutes to allow the flavors to meld beautifully. Serve the cowboy caviar chilled with tortilla chips or use it as a fresh topping for tacos, grilled meats, or salads.
Notes
- Add the avocado just before serving to prevent it from browning.
- Adjust the spices according to your taste preferences or add chopped jalapeño for an extra kick of heat.
- Leftovers keep well for up to 2 days when stored covered in the refrigerator.
