Cowboy Caviar Dip with Tortilla Chips

• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 3 tablespoons olive oil
• 3 tablespoons lime juice (from about 2 limes)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt to taste
• Freshly ground black pepper to taste
• Tortilla chips for serving

Steps

1. 1 In a large bowl, combine black beans, corn, cherry tomatoes, red onion, cilantro, and diced bell peppers.
2. 2 In a small bowl, whisk together olive oil, lime juice, cumin, and chili powder.
3. 3 Pour the dressing over the bean mixture and toss to combine.
4. 4 Season with salt and pepper to taste.
5. 5 Cover and refrigerate for at least 30 minutes to let flavors meld.
6. 6 Serve chilled with tortilla chips on the side.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add avocado chunks for a creamy texture.
• Include crumbled feta cheese for a tangy kick.

Substitutions

• Substitute cherry tomatoes with diced canned tomatoes if fresh are unavailable.
• Use fresh lime zest if you want an extra citrusy punch.

Pairings

• Perfect alongside a cold beer or a refreshing margarita.
• Serve with a side of warm, crusty bread for dipping.

Nutrition

Tips

• For extra flavor, add a diced jalapeño to the mix.
• Make ahead and let it sit in the fridge for up to 24 hours for deeper flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired, though it's best served cold.

Freezing: Does not freeze well due to the fresh ingredients.

Serving Suggestions

• Serve with grilled chicken skewers for a heartier appetizer.
• Pair with a selection of fresh vegetables for a healthier option.

FAQ