Description
A quick and easy no-cook dip made with black-eyed peas, corn, bell peppers, and a bright lime dressing. Perfect for parties, potlucks, and summer barbecues.
Ingredients
Scale
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn, thawed)
- 1 can (15 oz) black beans, drained and rinsed
- 1 large red bell pepper, diced small
- 1 medium green bell pepper, diced small
- 1 small red onion, finely diced
- 1 medium jalapeño, seeded and minced
- 2 medium Roma tomatoes, seeded and diced
- 1/2 cup fresh cilantro, chopped
- 1 large avocado, diced (optional, add just before serving)
- 1/4 cup fresh lime juice (about 2–3 large limes)
- 1/3 cup olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 small garlic clove, minced
Instructions
- Prepare the dressing first: In a small bowl or mason jar, combine lime juice, olive oil, honey, cumin, chili powder, salt, black pepper, and minced garlic. Whisk or shake until honey is dissolved and dressing is emulsified. Set aside.
- Rinse and drain the canned goods: Open cans of black-eyed peas, black beans, and corn. Pour into a colander and rinse thoroughly under cold water. Drain well.
- Prep the vegetables: Dice red and green bell peppers into small, uniform pieces (about 1/4-inch cubes). Finely dice red onion. If sensitive to raw onion, soak diced onion in cold water for 10 minutes, then drain. Seed and mince jalapeño. Seed and dice Roma tomatoes. Chop fresh cilantro.
- Combine the base ingredients: In a large mixing bowl, add drained black-eyed peas, black beans, and corn. Add diced bell peppers, red onion, jalapeño, and tomatoes. Gently toss to combine.
- Add the dressing: Give dressing a quick whisk or shake, then pour over the vegetable and bean mixture. Toss until all ingredients are well coated.
- Chill: Cover bowl with plastic wrap or lid and refrigerate for at least 30 minutes (up to 1 hour for best flavor).
- Add avocado and cilantro: Just before serving, dice avocado and fold into cowboy caviar along with chopped cilantro. Stir gently to avoid mashing avocado.
- Final taste and adjust: Taste and adjust seasoning with more salt or lime juice if needed.
Notes
Chilling is essential for flavor development. Add avocado and cilantro just before serving to prevent browning. For a deeper flavor, toast the cumin in a dry skillet for 30 seconds before adding to dressing. Drain canned goods thoroughly to avoid watery dip.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer / Side Dish
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (without avoca
- Calories: 220
- Sugar: 6
- Sodium: 480
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 28
- Fiber: 7
- Protein: 8
Keywords: cowboy caviar, Texas caviar, black-eyed pea dip, lime dressing, party dip, healthy dip, vegan dip, gluten-free dip