I love salsa but wanted to make a salsa/dip that was a little more hearty. I came across a lot of black bean and corn dips so I whipped up a cowboy caviar recipe that has a nice spicy kick with a smoky chipotle flavor!
This recipe was fun because it was simple to make and is ready to eat almost instantly- I like that part! I just drained my corn and beans, chopped my veggies, then added my seasonings and tossed everything well.
This recipe keeps well in the fridge, so you can snack on it for days. This is also a perfect little snack for a party. Just serve it with some tortilla chips and everyone will be satisfied!
-1 can sweet corn (15 oz.)
-1 can black beans (15 oz.)
-1/2 red onion (chopped)
-1 medium red bell pepper (chopped)
-8 cherry tomatoes (quartered)
-1/3 cup cilantro (chopped)
-2 cloves garlic (minced)
-juice from 1 lime
-2 Tbsp olive oil (I used garlic flavored)
-2 & 1/2 tsp ground cumin
-2 tsp chipotle chile pepper
-1/4 tsp cayenne pepper
-S & P (generously)
-Optional: avocado chunks for topping
Use a strainer to drain the excess liquid from the can of sweet corn and the can of black beans. Combine both in a large mixing bowl. Chop red bell pepper, red onion, and cherry tomatoes into small pieces and add to the bowl. Chop cilantro well and pack it down while measuring. Sprinkle cilantro over your mixture and mix well. Juice 1 lime and measure out olive oil, then pour both over the mixture and toss well. Finally, add ground cumin, chipotle chile pepper, and cayenne pepper to season your dip. Add salt and pepper to taste. Serve in a large bowl with tortilla chips. Enjoy!