Description
Zesty Cowboy Caviar Dip is a delicious and colorful appetizer perfect for summer gatherings. Packed with beans, vegetables, and a zesty dressing, this vegan dip is sure to be a hit at any party.
Ingredients
Scale
For the Dip:
- 1 (15 oz) can black beans (rinsed and drained)
- 1 (15 oz) can black-eyed peas (rinsed and drained)
- 1 1/2 cups cherry tomatoes (quartered)
- 1 cup sweet corn (fresh, canned, or thawed from frozen)
- 1/2 red bell pepper (diced)
- 1/2 green bell pepper (diced)
- 1/2 red onion (finely diced)
- 1 avocado (diced)
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Prepare the Dip: In a large mixing bowl, combine the black beans, black-eyed peas, cherry tomatoes, corn, bell peppers, red onion, avocado, and cilantro.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lime juice, honey, garlic powder, chili powder, cumin, salt, and pepper until well blended.
- Combine and Chill: Pour the dressing over the bean and veggie mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Serve chilled with tortilla chips or as a topping for tacos, salads, or grilled meats.
Notes
- Best enjoyed within 1–2 days due to the avocado. Add it just before serving to prevent browning.
- For a spicier dip, stir in diced jalapeño or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 3g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
