recipes

Cowboy Caviar

This ‘Cowboy Caviar’ is a fresh vegetable and bean dish that’s perfect for a summer gathering! Serve it as a flavourful dip with nacho chips or as a side salad for a barbecue. Either way, it’s delicious!

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For the Dressing

  • 3 tbsp extra-virgin olive oil
  • Zest of 1 large lime
  • Juice of 1 lime
  • 1 tbsp maple syrup
  • 2 garlic cloves, pressed (about 1 heaping tsp)
  • 1 ¼ tsp ground cumin
  • 3/4 tsp chili powder
  • 1 ¼ tsp kosher salt
  • ¼ tsp ground pepper

For the Dip

  • 398ml / 14oz can black beans, drained and rinsed
  • 398ml / 14oz can pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn, defrosted
  • 3 roma tomatoes, diced
  • 2 avocados, diced
  • 2 jalapenos, seeds removed and diced
  • 1 orange bell pepper, diced
  • ⅓ cup diced red onion
  • ⅓ cup diced green onions
  • ⅓ cup fresh chopped cilantro
  • tortilla chips for serving
Servings 8-10 as an appetizer / 6-8 as a side salad
Prep Time 15 minutes
Total Time 15 minutes
  1. Make the dressing: Whisk together all of the dressing ingredients and set aside.
  2. In a large bowl mix together all of the ingredients for the dip.
  3. Pour the dressing over the ingredients in the bowl and toss to combine well.
  4. Serve immediately with tortilla chips.
  5. Note: If making ahead of time, follow all instructions but leave out the avocado. You can mix everything together (dip ingredients and dressing) except for the avocado. Store in the fridge overnight and toss together with the avocado right before serving.

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