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A colorful bowl of Cowgirl Caviar, a tasty southwestern dip with beans and veggies

Cowgirl Caviar

A colorful, no-cook salsa-like salad featuring black beans, corn, tomatoes, and peppers, perfect as a dip or a topping for rice bowls.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can black beans, drained and rinsed (15 oz) Rinsing removes excess sodium and starch.
  • 1 can corn, drained (15 oz) Sweet corn is classic; use fire-roasted for a smoky note.
  • 1 cup diced tomatoes Seeded if very watery; Roma or vine ripened work well.
  • 1/2 cup diced red onion Or green onion for milder bite.
  • 1/2 cup diced bell pepper Any color; red or orange adds sweetness.
  • 1/4 cup chopped fresh cilantro Substitute parsley if you dislike cilantro.
  • 1 lime Juice of 1 lime (about 2 tablespoons) Lemon works in a pinch.
  • Salt and pepper to taste Start light and adjust.
  • Tortilla chips for serving

Method
 

Preparation
  1. Open and drain the black beans in a colander. Rinse them well under cold water and shake off excess liquid.
  2. Drain the canned corn and let it sit briefly to remove surface moisture.
  3. In a large mixing bowl combine the beans, corn, diced tomatoes, red onion, and bell pepper. Fold gently with a spatula so the pieces remain distinct.
  4. Add the chopped cilantro and squeeze the lime over the mixture. Toss to coat every ingredient.
  5. Season with salt and freshly ground black pepper. Start with 1/2 teaspoon salt and a few grinds of pepper, taste, and adjust as needed.
  6. Serve immediately with tortilla chips, or chill for 20–30 minutes if you prefer flavors that have melded.

Notes

Store Cowgirl Caviar in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended—omit fresh tomatoes and cilantro for freezing, and add after thawing.