Description
A vibrant, crunchy, and zesty vegetarian dip made with black beans, corn, fresh vegetables, and a lime-cilantro dressing. Ready in just 10 minutes, it’s perfect for game days, parties, or quick weeknight snacks.
Ingredients
Scale
- 1 can (15oz / 425g) black beans, rinsed and drained
- 1 cup (150g) corn (fresh, frozen/thawed, or canned)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, finely diced
- 1 small jalapeño, seeded and minced
- ½ cup (30g) fresh cilantro, chopped
- 3 tablespoons (45ml) fresh lime juice
- 3 tablespoons (45ml) extra virgin olive oil
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: 1 avocado, diced
- Optional: 1 cup cherry tomatoes, halved
- Optional: ¼ cup cooked bacon bits
Instructions
- Wash and dry all vegetables. Dice red and green bell peppers into small, uniform pieces (about ¼-inch). Finely dice the red onion. Mince the jalapeño and remove seeds if you prefer less heat. Chop the cilantro and set aside.
- Pour the black beans into a colander and rinse under cold water until clean. Drain well. If using frozen corn, thaw and drain thoroughly. Ensure all ingredients are as dry as possible to prevent a watery dip.
- In a small bowl, whisk together the fresh lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper until emulsified. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the drained black beans, corn, diced peppers, red onion, and jalapeño. Pour the dressing over the top and toss gently to coat everything evenly.
- Fold in the chopped cilantro last to keep it bright. Let the mixture sit for at least 5 minutes to allow flavors to meld (30 minutes is ideal). Add avocado or tomatoes right before serving if using.
- Serve immediately with tortilla chips or store in the refrigerator.
Notes
[‘Ensure beans and corn are thoroughly drained to prevent a watery dip.’, ‘Use fresh lime juice for the best flavor; bottled juice can taste metallic.’, ‘Add avocado right before serving to prevent browning.’, ‘The dip tastes better after marinating for 30 minutes or overnight.’, ‘Do not freeze this dip as raw vegetables will become mushy upon thawing.’]
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 120
- Sugar: 3
- Sodium: 180
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
Keywords: cowboy caviar, tailgate dip, lime dip, vegetarian appetizer, game day food, 10 minute recipe, black bean dip, zesty lime dressing, make ahead dip