Description

A vibrant, make-ahead bean and corn salad that is naturally gluten-free, dairy-free, and vegan. This zesty lime cilantro dip is perfect for tailgating, parties, or quick weeknight meals.

Ingredients

Scale

1 can (15oz / 425g) black beans, drained and rinsed
1 can (15oz / 425g) black-eyed peas, drained and rinsed
1 cup (150g) sweet corn, frozen and thawed
1 medium red bell pepper, diced
1 small red onion, finely diced
1 medium jalapeño, seeded and minced
1/2 cup (30g) fresh cilantro, chopped
1/3 cup (80ml) extra virgin olive oil
1/4 cup (60ml) fresh lime juice
2 tablespoons (30ml) apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 cloves garlic, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly cracked black pepper

Instructions

Wash and dice the red bell pepper into 1/4-inch cubes. Finely dice the red onion. If desired, soak the onion in cold water for 10 minutes to reduce pungency, then drain and pat dry. Mince the jalapeño and chop the cilantro.
Drain the black beans and black-eyed peas in a colander and rinse under cold water until clear. Shake well to remove excess water.
In a small bowl, whisk together the olive oil, fresh lime juice, apple cider vinegar, cumin, chili powder, minced garlic, salt, and black pepper until emulsified.
In a large mixing bowl, combine the drained beans, corn, diced peppers, red onion, and jalapeño.
Pour the dressing over the vegetable and bean mixture. Gently fold everything together to coat evenly without mashing the beans.
Cover the bowl and refrigerate for at least 30 minutes, ideally 2-4 hours, to allow flavors to meld.
Taste and adjust seasoning if needed. Serve with sturdy tortilla chips.

Notes

Drain beans and corn thoroughly to prevent a watery dip. The recipe improves in flavor after marinating overnight. Do not freeze as the texture of beans and corn will become mushy. Add avocado just before serving to prevent browning.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: Tex-Mex

Nutrition

Serving Size: 1/8 of the recipe
Calories: 180
Sugar: 4
Sodium: 350
Fat: 6
Saturated Fat: 1
Carbohydrates: 28
Fiber: 9
Protein: 8

Keywords: cowboy caviar, gluten-free dip, vegan appetizer, tailgate food, make-ahead recipe, bean salad, lime cilantro dressing, party snack