Name: Black Bean Cowboy Caviar
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 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

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.

Scale

Ingredients

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

Instructions

In a small jar, combine olive oil, 2 Tbsp. lime juice, vinegar, honey, and 1/4 tsp. salt and pepper. Shake until combined.
Thaw the corn or microwave in a small bowl for about 1 minute at a time, until it’s thawed.
Rinse and drain black beans.
Mince red onion.
Chop cilantro
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.
Set aside in the fridge until dinner, or leave out at room temperature.
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.
Cut peppers in wide strips, so you can scoop with them!

Notes

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

Keywords: black bean cowboy caviar, vegan, plant based