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Make-Ahead Cowboy Caviar with Zesty Lime Dressing

A vibrant bowl of homemade cowboy caviar featuring black-eyed peas, corn, black beans, and diced peppers.
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This is a quick, protein-packed bean and corn salsa recipe, perfect as an appetizer dip for parties or potlucks. It tastes better when made ahead of time.

Ingredients

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  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the rinsed black beans, black-eyed peas, thawed corn, diced red and green bell peppers, chopped red onion, minced jalapeño, and cilantro in a large bowl.
  2. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, cumin, salt, and pepper to make the dressing.
  3. Pour the dressing over the bean and vegetable mixture.
  4. Stir gently until all ingredients are evenly coated.
  5. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
  6. Serve chilled with tortilla chips.

Notes

  • Rinsing the canned beans thoroughly removes excess sodium and starch.
  • For best flavor, prepare this dip at least 4 hours before serving.
  • You can substitute fresh lime juice with bottled if needed, but fresh is recommended.

Nutrition

Find it online: https://cookerykings.com/cowboy-caviar-recipe-zesty-lime-dip/