Black Bean Cowboy Caviar recipe is an easy bean dip, full of plant-based protein, and delicious scooped up with pepper and tortilla chips.

I love this easy summer dinner. I was trying to come up with a fun, no-cook meal for my meal plan subscribers, and this black bean cowboy caviar is just what I was looking for.

Why does Black Bean Cowboy Caviar make a great dinner?

1. It’s a no-cook meal. Perfect for steamy summer nights.
2. It’s full of plant-based protein. Skipping the meat once a week helps the environment AND your grocery budget.
3. It’s fun. A dinner that’s eaten with scoop-able pepper chunks and tortilla chips? No forks necessary.
4. It’s easy and healthy. What I want all of my recipes to be!

So here’s the deal. We’re going to whip up the black bean cowboy caviar which can really qualify as a dip or a salad and can really be eaten either way as well!

CLICK HERE to pin black bean cowboy caviar for later!

How to make Black Bean Cowboy Caviar:

Mix up a quick dressing. (Tip: I love to add dressing ingredients to a small jar and shake until combined!)

While the black bean cowboy caviar flavors are melding together, we’re going to whip up my easy guacamole and then all dinner needs is a few peppers cut and some tortilla chips for lots of scooping.

You’ll love this black bean cowboy caviar – whether it’s for no-cook summer dinner, a salad, or a snack!

Be sure to share your creations with me! Tag me @myeverydaytable or use #myeverydaytable so that I can see what you make!

Black Bean Cowboy Caviar:

Black Bean Cowboy Caviar

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• Author: Emily Dingmann
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Appetizer, Snack
• Method: No Cook
• Cuisine: Mexican

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Description

Black Bean Cowboy Caviar recipe is an easy bean dip, full of plant-based protein and delicious scooped up with pepper and tortilla chips.

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Ingredients

Scale 1x2x3x

• 2 limes (about 4 Tbsp. juice), divided
• 2 Tbsp. white balsamic vinegar
• 4 Tbsp. olive oil
• 1 Tbsp. honey
• 3/4 tsp. salt and pepper, divided
• 15 oz. can black beans
• 2 cups frozen corn
• 1/2 red onion, divided
• 1 1/4 cup chopped cilantro, divided
• 3 medium avocados
• 2–3 bell peppers (red, yellow, or orange)
• tortilla chips

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Instructions

1. In a small jar, combine olive oil, 2 Tbsp. lime juice, vinegar, honey, and 1/4 tsp. salt and pepper. Shake until combined.
2. Thaw the corn or microwave in a small bowl for about 1 minute at a time, until it’s thawed.
3. Rinse and drain black beans.
4. Mince red onion.
5. Chop cilantro
6. Combine the corn, black beans in medium bowl and toss together with dressing. Stir in 1/4 cup minced red onion and 1 cup chopped cilantro.
7. Set aside in the fridge until dinner, or leave out at room temperature.
8. In another medium bowl, combine avocados, remaining 2 Tbsp. lime juice, remaining 1/2 tsp. salt. Mash with a fork until combined. Stir in remaining red onion and cilantro to taste.
9. Cut peppers in wide strips, so you can scoop with them!

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Notes

• Mini peppers also work well, just cut off the stem and slice in half.

Keywords: black bean cowboy caviar, vegan, plant based