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Fresh Cowboy Caviar with Black Beans and Corn

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This Fresh Cowboy Caviar with Black Beans and Corn is a quick, no-cook recipe that comes together in about fifteen minutes. It features black beans, corn, bell peppers, tomatoes, and a tangy lime vinaigrette, making it the perfect crowd-pleasing dish for parties, potlucks, or a simple weeknight snack.

Ingredients

Scale
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained, or 1.5 cups frozen corn, thawed
  • 1 large red bell pepper, diced small
  • 1 small green bell pepper, diced small
  • 3 medium Roma tomatoes, seeded and diced
  • 1/2 medium red onion, finely diced
  • 1 medium jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, diced just before serving
  • 3 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey or agave
  • 1 small clove garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Prep the vegetables: Dice the red bell pepper, green bell pepper, seeded Roma tomatoes, and red onion into uniform small pieces (about the size of a black bean). Mince the jalapeño and chop the cilantro. Set aside.
  2. Rinse the beans and corn: Open the can of black beans, drain and rinse thoroughly under cold water. If using frozen corn, thaw it under warm water for about 30 seconds, then drain well.
  3. Make the dressing: In a small jar, combine lime juice, red wine vinegar, olive oil, honey, minced garlic, cumin, and a pinch of salt. Shake vigorously for about 20 seconds until emulsified. Taste and adjust salt if needed.
  4. Combine base ingredients: In a large mixing bowl, add the rinsed black beans, thawed corn, diced bell peppers, tomatoes, red onion, jalapeño, and cilantro. Pour the dressing over the top and stir gently with a rubber spatula until evenly coated.
  5. Let it rest: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Add avocado: Just before serving, dice the avocado and gently fold it into the caviar.
  7. Adjust seasoning: Taste and add another pinch of salt or a squeeze of fresh lime if needed.

Notes

For best results, let the caviar rest in the fridge for at least 30 minutes. Add avocado just before serving to prevent browning. If making ahead, keep avocado separate. To revive leftovers, drain excess liquid and add a squeeze of fresh lime juice.

Nutrition

Keywords: cowboy caviar, black bean corn salsa, easy appetizer, no-cook recipe, vegan, gluten-free, party dip

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