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Fresh Cowboy Caviar Black Bean and Corn Salsa Dip

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A quick, fresh, and colorful black bean and corn salsa dip perfect for parties and casual snacking. This vibrant dip combines creamy beans, sweet corn, fresh veggies, and a tangy lime dressing for a crowd-pleasing appetizer.

Ingredients

Scale
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 (15 oz / 425 g) can whole kernel corn, drained (or about 1 ½ cups fresh or frozen corn kernels)
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lime juice (about 1–2 limes)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Drain and rinse the black beans under cold water until the water runs clear. Drain the corn thoroughly if using canned. If using fresh corn, cook it quickly in boiling water for 2-3 minutes, then cool it in ice water to maintain crunch.
  2. Quarter the cherry tomatoes, finely dice the red and green bell peppers, finely chop the red onion, and mince the jalapeño if using. Mince the garlic cloves finely.
  3. Roughly chop the fresh cilantro leaves, avoiding thick stems.
  4. In a small bowl or measuring cup, whisk together the fresh lime juice, olive oil, apple cider vinegar, ground cumin, chili powder, salt, and pepper. Taste and adjust seasoning as needed.
  5. In a large mixing bowl, gently fold together the black beans, corn, cherry tomatoes, bell peppers, red onion, jalapeño, garlic, and cilantro.
  6. Pour the dressing over the mixture and toss gently to coat everything evenly without smashing the beans.
  7. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld. Can be served chilled or at room temperature.

Notes

Use a folding motion when mixing to keep beans intact. Let the dip rest in the fridge for at least 30 minutes for best flavor. Jalapeño seeds can be added or removed to adjust heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid microwaving leftovers to keep veggies crisp.

Nutrition

Keywords: cowboy caviar, black bean dip, corn salsa, party dip, easy appetizer, vegan dip, gluten-free dip, fresh salsa

Find it online: https://zoeplate.com/fresh-cowboy-caviar-black-bean-and-corn-salsa-dip-easy-recipe-for-parties/