Best Cowboy Caviar Ever
A vibrant, no-cook dip featuring black beans, black-eyed peas, corn, and fresh vegetables tossed in a zesty lime dressing. Perfect for parties, potlucks, and BBQs.
Ingredients
- 15.5 oz. black beans drained and rinsed
- 15.5 oz. black-eyed peas drained and rinsed
- 15 oz. sweet corn drained
- 1 cup fresh cilantro chopped
- ½ cup red bell pepper diced
- ½ cup orange bell pepper diced
- ½ cup red onion diced
- 1 tsp. chili powder
- ½ tsp. kosher salt
- ¼ cup granulated sugar
- ½ cup olive oil
- ⅓ cup white wine vinegar
- 1 tbsp. fresh lime juice
- ¼ tsp. garlic powder
Instructions
- Prepare the Base Ingredients
- Open the canned black beans, black-eyed peas, and corn. Pour them into a colander and rinse thoroughly under cold water. Pat them dry with paper towels. Transfer to a large mixing bowl.
- Add the Fresh Vegetables
- Chop the fresh cilantro, removing any thick stems. Dice the red and orange bell peppers into small, uniform pieces. Dice the red onion finely. Add all vegetables to the bowl with the beans and corn.
- Create the Dressing
- In a separate small bowl, combine the chili powder, kosher salt, and granulated sugar. Pour in the olive oil, white wine vinegar, fresh lime juice, and garlic powder. Whisk vigorously for about 30 seconds until the sugar dissolves completely.
- Combine and Coat
- Pour the dressing over the bean and vegetable mixture. Using a large spoon or spatula, fold everything together gently until the dressing coats every ingredient evenly.
- Chill and Serve
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes before serving. Serve cold or at room temperature with tortilla chips.
Notes
- Always rinse canned beans thoroughly to remove excess sodium.
- The flavors develop and improve during refrigeration, so don't skip the chilling time.
- Use fresh lime juice rather than bottled for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe doesn't freeze well due to the fresh vegetables.
- Adjust sugar to taste - reduce to 2 tablespoons or omit if you prefer less sweetness.
- For extra heat, add diced jalapeño or a dash of hot sauce.
- Fresh or frozen corn can substitute for canned corn (thaw and drain frozen corn well).
- Flat-leaf parsley can replace cilantro if preferred.
- The flavors develop and improve during refrigeration, so don't skip the chilling time.
- Use fresh lime juice rather than bottled for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe doesn't freeze well due to the fresh vegetables.
- Adjust sugar to taste - reduce to 2 tablespoons or omit if you prefer less sweetness.
- For extra heat, add diced jalapeño or a dash of hot sauce.
- Fresh or frozen corn can substitute for canned corn (thaw and drain frozen corn well).
- Flat-leaf parsley can replace cilantro if preferred.
