Something about summer just calls for a good appetizer. Something that you can set out and have a cocktail while you make your main course on the grill. This summer bean dip is great chilled or at room temperature and since there’s no dairy in it, you don’t need to worry about it being left out. Sometimes called “cowboy caviar,” this easy summer appetizer makes a huge batch and is packed with veggies. Set it out with some tortilla chips or pita chips and you’ve got a recipe that’s perfect for a crowd.
One thing that I like about this recipe is that it’s full of veggies! Bell pepper, tomatoes, and corn give the perfect variety of textures and crunch. With two kinds of beans it’s also packed with protein and fiber. Cilantro, red onion, jalapeno, and lime juice give great flavor and make the perfect dressing. The dressing uses simple ingredients like olive oil, apple cider vinegar, honey, and Dijon mustard, but whisked together and combined with the other ingredients it makes a flavor punch. When you serve this the dressing sinks to the bottom, so be sure to stir it occasionally after serving to mix up all the goodness.
Whether you want to call this the best summer bean dip or “cowboy caviar,” it really is summertime perfection. Make this easy appetizer for your next summer BBQ, but it’s great to enjoy anytime throughout the year.
- 1 can black beans, rinsed and drained
- 1 can black-eyed peas, rinsed and drained
- ½ red onion, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 orange bell pepper, finely chopped
- 4 roma tomatoes, chopped
- 2 cans shoepeg corn, rinsed and drained
- ½ cup finely chopped cilantro
- 1 jalapeno, seeded and finely chopped
- ½ cup olive oil
- Juice of 1 lime
- 2 tbsp. apple cider vinegar
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- 1 tbsp. honey
- 1 tbsp. Dijon mustard
- Place all the dip ingredients in a large bowl. This makes a huge batch so you'll need a big bowl! Combine black beans, black-eyed peas, red onion, yellow pepper, red pepper, tomatoes, corn, cilantro, and jalapeno. Mix to combine.
- In a small bowl whisk together olive oil, lime juice, apple cider vinegar, salt, black pepper, garlic powder, honey, and mustard. Pour over the bean mixture and mix to combine.
- Refrigerate until ready to serve, stirring periodically. When you serve it, the dressing will sink to the bottom so I like to stir it occasionally after I set it out.
- Serve with pita chips, tortilla chips, or your favorite cracker.
- Enjoy!
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