Description
A zesty and creamy bean salad perfect for dipping or as a side dish, packed with black beans, corn, and a tangy dressing.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or canned
- 2 medium tomatoes, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeño, diced
- 1/4 cup fresh cilantro, chopped
- 1 cup sour cream or Greek yogurt
- 1/4 cup olive oil
- Juice of 2 limes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: Avocado, cotija or feta cheese
Instructions
- In a large bowl, combine black beans, corn, diced tomatoes, onion, bell pepper, and jalapeño. Mix well.
- In a separate bowl, stir together sour cream (or Greek yogurt), lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour the dressing over the vegetable mixture and gently fold together to combine.
- If using, stir in avocado last to avoid mushiness.
- Cover and chill in the fridge for at least 30 minutes before serving.
Notes
Best enjoyed fresh, but can be made ahead of time. Serve with tortilla chips, on tacos, or over grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg
Keywords: cowboy caviar, bean salad, snacks, vegan dip, party food
