Southwest Dip with Corn and Black Beans {AKA Cowboy Caviar}
My southwest dip with corn and black beans is a healthy snack or appetizer that everyone will love. I’m sure you’ve had some version of this before — you might know it as cowboy caviar. Best of all, it’s really easy to make!
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Cowboy Caviar sounds weird I know, but it’s just a colorful mix of corn, beans, tomatoes, and fresh veggies tossed with a zesty lime dressing. Think of it as salsa’s heartier, more satisfying cousin!
This is my mom’s recipe that she made for us last time we visited, and I think we’ve made it every week since! Finger foods and dip recipes are some of my favorite things to eat, and lately I’ve been loving my peanut butter and honey dip. And this chili con queso dip is just so easy to make!
I try to use mostly canned ingredients to keep this spicy southwest dip recipe simple. There’s no need to soak and cook the beans. I’ve even found these wonderful cans of diced tomatoes with green chilies from Harris Teeter. I’m always looking for little cheats to help you make healthy meals faster.
Give this southwest corn dip a try — I bet it’ll be your new favorite!
Ingredients and Substitutions
- Black Beans – I prefer organic. I just get the cans, but cook up some dried black beans if you’re feeling fancy.
- Corn – Again, organic is best! I use canned corn to keep things simple, but you can also boil fresh corn.
- Diced Tomatoes with Green Chilies (or Rotel) in a can. Harris Teeter carries an organic version of Rotel.
- Red Onion – Adds a nice sharpness. Just a small one will do, and make sure it’s finely diced.
- Avocado – Creamy texture and loads of healthy fats! Make sure to chop them up into small, evenly-sized chunks.
- Olive Oil – Go for the extra virgin olive oil. Avocado oil also works.
- Lime Juice – Freshly squeezed lime juice is brighter and has a better flavor, but bottled lime juice works in a pinch. You can swap lime for lemon juice if you prefer.
- Cumin – Gives this Southwest dip with corn and black beans a warm, earthy spice. Just the kind of Tex-Mex flair we’re looking for!
- Sea Salt & Black Pepper – I use Himalayan Pink Salt in most of my recipes because it’s got lots of healthy minerals.
- Hot Sauce – I love Frank’s hot sauce for a bit of kick, but use whatever’s your favorite.
- Fresh Cilantro – Optional, but it’s nice as a little green garnish at the end.
How To Make Southwest Dip with Corn and Black Beans
- Mix the beans and veggies together. Toss your beans, corn, tomatoes with chiles, and diced onion in a large bowl.
- Add the Dressing. Drizzle in the olive oil, squeeze in the lime juice, add a few dashes of hot sauce, and sprinkle in cumin, salt, and pepper. Always taste and add a bit more seasoning if it needs it.
- Fold in the Avocado. Gently stir in the diced avocado last to keep it from getting mushy.
- Chill and Serve. Pop your southwest corn dip in the fridge to chill, then grab some tortilla chips or spoon it over your favorite burrito bowl.
Helpful Tools
- Citrus Juicer – I always have my trust citrus juicer on hand because I hate using bottled juices – they just don’t taste the same. Roll your limes on the counter first so they release more juice.
- Electric Can Opener – This recipe for southwest dip is pretty can-heavy, so one of these comes in useful.
- Colander – You’ll want to drain and rinse the beans and corn well. A decent metal colander makes this super easy.
How to Store Your Cowboy Caviar
If you have any leftover southwest dip with corn and black beans, just pop it into an air-tight container and keep it in the fridge. If you can, press a piece of plastic wrap directly onto the surface of the dip so there’s less air.
It should last 2 to 3 days, though, because of the avocado, the sooner you eat it the better. It tends to get a little brown after a day or two.
I wouldn’t recommend freezing this corn dip recipe with black beans — it’ll lose all its texture, and the avocado could become mushy. Plus, it’s pretty quick to make fresh!
When it comes to eating it again, take it out of the fridge about 10 minutes earlier to shake off the chill, give it a good stir and serve.
Southwest Dip with Corn and Black Beans {AKA Cowboy Caviar}
Ingredients
- 1 can organic black beans, drained and rinsed
- 1 can organic corn, drained
- 1 can organic diced tomatoes w/ green chiles, drained (or Rotel – I use an organic version that I found at Harris Teeter)
- 1 small red onion, diced
- 1 Avocado, diced
- 2-3 tablespoons extra virgin olive oil
- 2-3 tablespoons tablespoon lime juice
- 3/4 teaspoon cumin
- 1 teaspoon sea salt (I use pink Himalayan)
- Pepper to taste
- A few dashes of hot sauce to taste (I love Frank’s)
- **Optional: 1/4 cup chopped fresh cilantro (I add this if I have it but it’s just as good without it)
Instructions
- Add all of the ingredients into a large bowl except the extra virgin olive oil, lime juice, pepper, hot sauce and avocado, and stir to combine.
- Next add the extra virgin olive oil, lime juice, pepper and hot sauce and taste. Adjust seasonings accordingly.
- Add the avocado last and give it a final stir. It’s best to add the avocado at the end so it doesn’t get mushy when stirring.
- Chill in the fridge and serve with chips or on top of your favorite burrito bowl.
Notes
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Cheers,
