This recipe is far from original - if you google “Texas Caviar” or “Cowboy Caviar” you’ll find tons of recipes for a similar dip. I first had this when my roommate back in 2014 made it for her sister’s birthday (hi Renee!). I am such a sucker for “fresh” appetizers at parties - veggie trays, anything with cucumber, salad rolls, etc. I think it’s because I’m always slightly dehydrated? Appetizers with lots of fresh flavour I gravitate towards. I remember the night I first tried this I kept going back for more. It’s tangy, fresh, and slightly addictive. I’ve been making versions of this recipe ever since and it’s always such a hit. It also keeps for 4-5 days in the fridge, and IMO gets better with time as the flavours sit together. I love it for lunches with tortilla chips, on top of a taco salad, or in wraps. It is also so great for summer parties because the frozen corn kind of cools it from within. I hope you enjoy this tasty bean dip for your next get-together!
Tips
Small Dice Your Veggies for Optimal Dipping Experience
This dip is great scooped up with tortilla chips so you want to make sure your veggie pieces are small enough so you get lots of variety in each bite.
Frozen Corn
I personally just like to add the corn frozen straight into the dip, and then let it thaw once mixed. I find it doesn’t take time to thaw and it keeps everything else a little cool while it sits at room temperature. If you are making this right before serving, you could cook the frozen corn according to the package and then let it cool to room temp before mixing with everything else.
Dicing Tomatoes
I like to remove the seeds so the dip isn’t too ‘soupy’. To do this I cut the tomato into quarters and use a spoon to scoop out the watery seed parts. I then dice the flesh of the tomato.
Bean Substitutions
I have accidentally made this dip with chickpeas, kidney beans, and white beans (I have trouble reading bean can labels). All turned out great! I think any canned bean works here.
Storing
This keeps well in the fridge for 4-5 days in an airtight container. I sometimes make this the day before serving so it marinates overnight.
All the veggies chopped pre-mixing!
Bean and Corn Dip
Good for a crowd, 20 min prep
Ingredients:
1 can black beans, drained and rinsed
1 can lentils, drained and rinsed
1 cup frozen corn
2-3 medium tomatoes, fine diced (I like to remove the seeds so it’s not too soupy but you don’t have to fuss about this)
1 pepper (red, orange, yellow, green - whichever colour you prefer), fine diced
3-4 green onions, green parts thinly sliced
¼ cup apple cider vinegar
2 limes, juiced
¼ cup olive oil
¼ tsp kosher salt
Pinch of each ground cumin, garlic powder, chilli powder (adjust to taste)
A few shakes of tabasco or other hot sauce
Optional: a squeeze of honey or maple syrup
Optional: handful of fresh cilantro, diced
Method:
In a large bowl combine your drained and rinsed beans and lentils, frozen corn and chopped veggies (tomato, pepper, green onion).
In a small bowl or mason jar, combine your apple cider vinegar, lime juice, olive oil, salt, spices and hot sauce. Whisk well to emulsify (or if using a mason jar, seal tightly and shake).
Pour over your bean mixture and mix well to combine. If using cilantro, add it in.
Taste - does it taste good, like you need to take another bite? If not, you may need a pinch more salt. Does it need more spice? Add more tabasco. Need a little more sweetness? You could add a drizzle of honey or maple syrup, or add in more frozen corn!
Serve with tortilla chips!