Description
A fresh, colorful cowboy caviar made with beans, crisp vegetables, and a zesty lime dressing. This no-cook dish is bold, hearty, and perfect as a dip, side dish, or topping.
Ingredients
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
2 cups cooked corn
1 green bell pepper, diced
1 red bell pepper, diced
2 Roma tomatoes, diced
1 jalapeño, minced
3 green onions, finely chopped
1/2 cup fresh cilantro, chopped
4 tbsp extra virgin olive oil
2 tbsp lime juice
1 tsp chili powder
1 tsp dried coriander
1 tsp cumin
Salt and pepper, to taste
Instructions
- Add the black beans, kidney beans, corn, green pepper, red pepper, tomatoes, jalapeño, green onions, and cilantro to a large bowl. Mix gently to combine.
- In a separate medium bowl, whisk together the olive oil, lime juice, chili powder, coriander, cumin, salt, and pepper until well combined.
- Pour the dressing over the caviar mixture.
- Gently stir until all ingredients are evenly coated.
- Serve cold or at room temperature.
Notes
This dish tastes best when the beans are well drained to prevent excess liquid.
Avocado can be added just before serving for extra creaminess.
Adjust the amount of jalapeño to control the heat level.
Flavors deepen if made a few hours ahead of serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
