Description
A colorful cowboy caviar made with beans, corn, and veggies tossed in a zesty chili lime dressing. This dip or salad is perfect for spring gatherings.
Ingredients
- 2 cloves garlic, grated
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon coriander
- ½ teaspoon chili powder
- 1 teaspoon honey or sugar
- ⅓ cup fresh lime juice
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 ¾ cups sweet corn (fresh or thawed if frozen)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 roma tomatoes, diced and seeded
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced
- ⅓ cup chopped cilantro
- 1 avocado, diced
Instructions
- Whisk together garlic, salt, cumin, coriander, chili powder, honey, lime juice, olive oil, and vinegar in a small bowl or jar until smooth. Set aside.
- Heat a dry skillet over medium heat. Add corn and cook for 4 to 5 minutes, stirring occasionally, until lightly charred. Let cool.
- Combine black beans, pinto beans, corn, tomatoes, peppers, onion, jalapeño, and cilantro in a large mixing bowl.
- Pour the vinaigrette over the mixture and toss to coat evenly.
- Gently fold in avocado last to prevent it from breaking down.
- Taste and adjust seasoning with salt or lime juice as needed.
- Serve immediately with tortilla chips or chill for 30 minutes for the flavors to develop.
Notes
- For best flavor, make it a few hours ahead and refrigerate.
- Stir gently before serving to redistribute the dressing.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dip/Salad
- Method: No-bake with light cooking of corn
- Cuisine: American