Description
A quick, no-cook Tex-Mex bean and corn salad that serves as a flavorful, crunchy, and creamy party dip. It is customizable, budget-friendly, and tastes even better after chilling overnight.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) white corn (or frozen corn, thawed and dried)
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium red onion, finely diced
- 1–2 jalapeños, seeded and minced
- ½ cup fresh cilantro, chopped
- ½ cup avocado oil or olive oil
- ¼ cup fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup sharp cheddar cheese, shredded
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved (optional)
Instructions
- Dice the red and green bell peppers into small, uniform pieces (about ¼ inch). Finely dice the red onion. If desired, soak the diced onions in cold water for 10 minutes to mellow the flavor, then drain and pat dry.
- Rinse the black beans and corn under cold water in a colander until the water runs clear. Shake well to remove excess moisture.
- In a small bowl, whisk together the avocado oil, lime juice, red wine vinegar, cumin, garlic powder, salt, and black pepper until emulsified.
- In a large mixing bowl, combine the rinsed beans, corn, diced peppers, red onion, and jalapeños. Pour the dressing over the mixture and toss gently to coat evenly. Fold in the chopped cilantro.
- Cover and refrigerate for at least 1 hour (or overnight) to allow flavors to meld.
- Right before serving, fold in the shredded cheddar cheese, diced avocados, and cherry tomatoes (if using).
- Transfer to a serving bowl and serve with sturdy tortilla chips.
Notes
[‘Do not skip the chilling time; the flavors improve significantly after sitting in the fridge for 2-4 hours or overnight.’, ‘Add avocados and cheese right before serving to prevent browning and maintain texture.’, ‘Rinse beans and corn thoroughly to remove starchy liquid and prevent a watery dip.’, ‘Use sharp cheddar for better flavor impact.’, ‘This dip does not freeze well; the texture of beans and vegetables will become mushy upon thawing.’]
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Tex-Mex
Nutrition
- Serving Size: ½ cup
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 22
- Fiber: 7
- Protein: 6
Keywords: cowboy caviar, party dip, bean salad, no cook recipe, appetizer, gluten-free, vegan option, make-ahead