Description
A vibrant and hearty dip made with black beans, corn, fresh tomatoes, and a zesty lime dressing. Perfect for parties or family gatherings.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup sweet corn (fresh, canned, or grilled)
- 2 ripe tomatoes, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, diced
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt to taste
- 1 teaspoon honey or agave (optional)
Instructions
- Prepare the vegetables by dicing the tomatoes and peppers into uniform pieces.
- Rinse and drain the canned black beans to remove excess sodium.
- If using fresh corn, char it in a skillet or on the grill until slightly charred, or use thawed frozen corn.
- In a bowl, whisk together lime juice, olive oil, cumin, smoked paprika, and salt.
- Toss the beans, corn, peppers, tomatoes, and onions with the dressing, and fold in the chopped cilantro right before serving.
- Gently add the diced avocado last to keep it from becoming mushy.
Notes
For best flavor, let the salad rest for 30 minutes before serving, but add avocado just before serving. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: cowboy caviar, dip, appetizer, black beans, summer dish
