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Cowboy caviar dip recipe with black beans, black-eyed peas, corn, tomatoes and red pepper in lime dressing, served with tortilla chips.

Cowboy Caviar Dip with Lime Dressing

This cowboy caviar dip recipe combines black beans, black-eyed peas, sweet corn and crunchy vegetables with a bright lime dressing. Serve it with sturdy tortilla chips, scoop it into pepper halves, or spoon it into small lettuce cups.
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Prep Time 30 minutes
Chilling time 30 minutes
Total Time 1 hour
Servings: 12 estimated appetizer portions
Ingredients Method Notes

Ingredients
  

For the Dip
  • 1 can black beans 15 ounces (425 g), drained and rinsed
  • 1 can black-eyed peas 15 ounces (425 g), drained and rinsed
  • 1 cup drained canned sweet corn approximately 165 g
  • 3 medium Roma tomatoes watery seed pockets removed, diced to make approximately 1 cup
  • 1 medium red bell pepper seeded and finely diced, approximately 1 cup
  • ⅓ cup finely diced red onion approximately 50 g
  • 1 small jalapeño finely minced, seeds and ribs removed for less heat
  • ¼ cup loosely packed chopped fresh cilantro
  • 1 medium avocado optional, diced just before serving
For the Lime Dressing
  • 3 tablespoons olive oil (45 ml)
  • 3 tablespoons fresh lime juice (45 ml)
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon fine salt plus more to taste
  • ¼ teaspoon ground black pepper

Method
 

  1. Rinse the black beans and black-eyed peas gently, then leave them in a colander until water stops dripping. Drain the corn separately. If the ingredients still look wet, spread them briefly over clean paper towels to absorb excess moisture. Water carried into the bowl will dilute the dressing.
  2. Wash and dry the fresh produce before cutting. Halve the tomatoes and scoop out the loose, watery seed pockets. Dice the tomato flesh and bell pepper into pieces approximately the size of the beans. Chop the onion more finely and mince the jalapeño. Small, even pieces make it easier to collect several ingredients in one scoop.
  3. Whisk the olive oil, lime juice, cumin, oregano, garlic powder, salt and black pepper in a small bowl. Alternatively, combine them in a tightly closed jar and shake until mixed.
  4. Add the beans, black-eyed peas, corn, tomatoes, bell pepper, onion, jalapeño and cilantro to the large bowl. Pour over the dressing and fold gently until evenly coated. Avoid vigorous stirring, which can crush the beans.
  5. Cover and refrigerate for 30 minutes. Stir gently, then taste with the chips or vegetables you plan to serve alongside. Add a little more salt or lime juice only if needed. Salty tortilla chips can change how much seasoning the dip needs.
  6. If using avocado, fold it in just before serving. Transfer a portion to a serving bowl and provide a spoon. Keep the remaining dip refrigerated and replenish the serving bowl as needed.

Notes

Times and servings are approximate; use pre-cooked canned beans and corn, drain well, and add optional avocado shortly before serving.