Description
A vibrant, no-cook party dip that combines creamy, crunchy, spicy, and zesty flavors. This gluten-free, protein-packed recipe takes just five minutes to prepare and tastes like a fiesta in a bowl.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained (or 1 cup thawed frozen corn)
- 1 medium red bell pepper, diced
- 1 small red onion, finely diced
- 1 medium jalapeño, seeded and minced
- 1 cup cherry tomatoes, halved
- ½ cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons vegetable oil (or olive oil)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- Black pepper (to taste)
- Optional: ½ cup crumbled feta cheese
- Optional: 1 large avocado, diced
- Optional: 1-2 teaspoons hot sauce
Instructions
- Wash and dry vegetables. Dice the red bell pepper and red onion into ¼-inch chunks. Mince the jalapeño (remove seeds for mild heat). Chop the cilantro. Set aside.
- Open cans of black beans and corn. Pour into a mesh strainer and rinse under cold running water until bubbles stop. Shake well to remove excess water and let drain completely.
- If using cherry tomatoes, slice them in half. If using Roma tomatoes, dice and scoop out seeds to prevent watery dip. Add to the cutting board with other veggies.
- In a small bowl, whisk together lime juice, vegetable oil, ground cumin, garlic powder, salt, and black pepper until emulsified.
- In a large mixing bowl, combine the drained beans, corn, diced peppers, onions, jalapeños, and tomatoes.
- Pour the dressing over the vegetable mixture. Use a silicone spatula to gently fold everything together until evenly coated. Avoid vigorous stirring to prevent crushing the beans.
- Taste and adjust seasoning with more salt, lime, or heat if desired. Fold in optional feta cheese or avocado if using.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve with tortilla chips, pita chips, or veggie sticks.
Notes
Rinse beans thoroughly to remove metallic taste and slimy texture. Do not skip the chilling step as it allows flavors to meld. Add avocado right before serving to prevent browning. Use fresh lime juice for best flavor. This dip keeps well in the fridge for up to 4 days but does not freeze well.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving with chips
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 5
- Protein: 6
Keywords: cowboy caviar dip, party dip, 5 minute recipe, gluten free appetizer, no cook dip, black bean dip, summer dip, healthy party food