Description
Cowboy Caviar is a zesty and colorful salsa-style dip that’s perfect for parties, potlucks, or as a flavorful topping for grilled meats. This recipe combines beans, corn, peppers, tomatoes, and a tangy chili lime vinaigrette for a delicious Southwestern-inspired dish.
Ingredients
Units
Scale
For the Chili Lime Vinaigrette:
- 2 cloves garlic, grated
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon chili powder
- 1/3 cup lime juice, freshly squeezed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
For the Cowboy Caviar:
- 1 3/4 cups sweet corn, thawed if frozen
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned black-eyed peas or pinto beans, drained and rinsed
- 2 to 3 Roma tomatoes, seeded and finely diced
- 1 orange bell pepper, seeded and finely diced
- 1 yellow bell pepper, seeded and finely diced
- 2 jalapeños, seeds and ribs removed, finely diced
- 1 medium red onion, finely diced
- 1/3 cup chopped cilantro
- 2 small avocados, diced
Instructions
- Make the Chili Lime Vinaigrette: In a glass jar or bowl, combine garlic, sugar, salt, cumin, coriander, chili powder, lime juice, olive oil, and balsamic vinegar. Shake or whisk to combine.
- Make the Cowboy Caviar: Char the corn in a skillet. In a large bowl, combine black beans, black-eyed peas, tomatoes, bell peppers, corn, jalapeños, red onion, and cilantro. Add the chili lime vinaigrette and toss to coat. Gently mix in the diced avocado. Season with salt to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
