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Southwestern Cowgirl Caviar

A bright, no-cook salad-style dip made from black beans, sweet corn, bell peppers, onion, and avocado, dressed with lime and cumin.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican, Southwestern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup black beans, drained and rinsed substitute: pinto or kidney beans
  • 1 cup corn, drained canned or thawed frozen; roasted corn adds depth
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced use orange or yellow for sweeter notes
  • 1 small red onion, diced soak in cold water 5 minutes to mellow if desired
  • 1 avocado, diced add at the last minute to avoid browning
  • 1 jalapeño, seeded and minced leave seeds for more heat
  • 1/4 cup fresh cilantro, chopped parsley works if you dislike cilantro
  • 1 lime, juiced lemon can substitute
  • 1 teaspoon cumin toasted ground cumin gives a nuttier aroma
  • Salt and pepper to taste

Method
 

Preparation
  1. Place the drained black beans and corn in a large mixing bowl.
  2. Add the diced red and green bell peppers and the diced red onion. Toss to combine.
  3. Gently fold in the diced avocado, minced jalapeño, and chopped cilantro.
  4. In a small bowl, whisk together the lime juice, cumin, a pinch of salt, and a few grinds of black pepper. Taste and adjust seasoning.
  5. Pour the dressing over the bean mixture and toss gently, taking care not to mash the avocado.
  6. Serve immediately, or cover and chill for 30 minutes to let the flavors meld.

Notes

Drain canned ingredients well to avoid a watery salad; reserve a little lime juice to toss with avocado if you plan to make ahead.