Cowboy Caviar Vegan Dip (Print-Friendly Version)
Tex-Mex dip with beans, corn, veggies, and zesty dressing. Vibrant, fresh, and ready in minutes for any occasion.
# What You’ll Need to Make This:
→ Vegetables and Legumes
01 -
425 g black beans, drained and rinsed
02 -
425 g black-eyed peas, drained and rinsed
03 -
160 g corn kernels (fresh, canned, or thawed if frozen)
04 -
150 g cherry tomatoes, halved
05 -
1 red bell pepper, diced
06 -
1/2 red onion, finely chopped
07 -
1 avocado, diced
08 -
15 g fresh cilantro, chopped
→ Dressing
09 -
80 ml olive oil
10 -
60 ml red wine vinegar
11 -
15 ml lime juice
12 -
1 tsp ground cumin
13 -
Salt, to taste
14 -
Black pepper, to taste
# How to Prepare:
01 -
In a large mixing bowl, add black beans, black-eyed peas, corn, cherry tomatoes, red bell pepper, red onion, avocado, and chopped cilantro.
02 -
In a separate small bowl, whisk together olive oil, red wine vinegar, lime juice, ground cumin, salt, and black pepper until well blended.
03 -
Pour the prepared dressing over the bean and vegetable mixture. Gently toss using a spatula to combine, taking care not to crush the avocado.
04 -
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
05 -
Serve chilled with tortilla chips or as a vibrant topping for grilled mains or tacos.
# Extra Tips:
01 -
For extra heat, incorporate finely chopped jalapeño or a dash of hot sauce.
02 -
To maintain optimal freshness, add the diced avocado just before serving.
03 -
Consume within 1-2 days, as the avocado will oxidize quickly.