Cowgirl Caviar
A bright and crunchy Tex-Mex no-cook dip that combines black beans, sweet corn, fresh tomatoes, and peppers, making it perfect for parties or as a salad topping.
Ingredients
Main Ingredients
- 1 can black beans, drained and rinsed (15 oz) Use canned black beans for convenience.
- 1 can corn, drained (15 oz) Sweet corn or fire-roasted corn adds extra flavor.
- 1 cup diced tomatoes Seeded if very watery.
- 1/2 cup diced red onion Or green onion for a milder flavor.
- 1/2 cup diced bell pepper Any color bell pepper can be used.
- 1/4 cup chopped fresh cilantro Omit or replace with parsley if you dislike cilantro.
- 1 lime Juice of 1 lime (about 2 tablespoons) Fresh lime juice brightens the dish.
- to taste Salt and pepper Adjust seasoning to personal preference.
- for serving Tortilla chips Serve with sturdy chips.
Instructions
Preparation
- Drain and rinse the black beans well in a colander; shake off excess water. Drain the canned corn as well.
- In a large bowl, combine the black beans, drained corn, diced tomatoes, diced red onion, and diced bell pepper. Use a spatula to gently fold so ingredients stay distinct.
- Add the chopped cilantro and squeeze the lime over the mixture. Toss to coat evenly.
- Season with salt and freshly ground black pepper to taste. Start with 1/2 teaspoon salt and a few grinds of pepper, then adjust.
- Serve immediately with tortilla chips or chill for 20–30 minutes if you prefer a slightly melded flavor.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. Not recommended for freezing due to texture changes. This dip is best enjoyed fresh.