Looking for a vibrant, healthy, and flavorful dip to brighten your next meal or snack? This cowboy caviar is the perfect, no-cook recipe that is bursting with color, texture, and FLAVOR.
It’s whole food ingredients will leave you full, but not feeling gross.
This recipe is great for meal prepping, party dip, or salsa for tacos, bowls, or grilled proteins. It is also naturally vegan, gluten and dairy free, and so easily customizable.
This is one of my favorite recipes to make in the summer, but it’s so good I think about it all year round and make it in the winter as well. This is another simple and easy recipe, but also utilizes whole food ingredients.
I love how versatile this recipe is as well. You can add any vegetable you would like or just chose the ones you have around the house. You can change the type of bean you use as well. You could eat it with chips or chicken, or just by the spoonful it is that good!
Serving size varies based on how much vegetables you would like to add, along with the way you choose to serve the dish.
Yields:
4-6 Servings
Prep time:
15-20 mins
Total time:
15-20 minutes
Ingredients
- 3 red tomatoes
- yellow bell pepper
- green bell pepper
- red bell pepper
- 1 can black beans (rinsed and drained)
- fresh cilantro
- corn (fresh, frozen (thawed) or canned (drained)
- olive oil
- cane sugar
- pink Himalayan salt
- black pepper
- 1 avocado (optional)
- 1 mango (optional)
Directions
- Start by cutting up the peppers, tomatoes, and cilantro.
- Drain and rinse one can of black beans.
- Drain and rinse one can of corn.
- Mix together the cut up tomatoes, peppers, beans, and corn.
- In a small bowl mix olive oil, lime juice, cilantro, sprinkle of cane sugar, Himalayan salt, and pepper.
- Add the dressing to the tomato mixture and mix.
- Grab a chip and enjoy your masterpiece.
