Cowboy Caviar Bean Dip

This recipe has been around a while but it is still a good one, and a perfect addition to your Super Bowl Sunday appetizer list!

This recipe contains corn and beans, so it is not in compliance with Whole30, but if your eating plan is to eat real food ingredients without any processed food, this one will work for you! A typical cowboy caviar wouldn’t necessarily have quinoa in it, but by adding a little quinoa, the dip is a slightly more robust and adds a small amount of protein.

This recipe was inspired by a friend who recently made this to share and I loved it! Of course this led me to peruse various recipe ideas to try and copy this delicious dip. My recipe ended up being a combination of different ideas and it came out tasting great, so you can consider this recipe flexible and one that could be varied based on what you have in your refrigerator and pantry! Different kinds of beans would work, and I saw several recipes that included black eyes peas, and I think cherry tomatoes would work good also - have fun experimenting!

INGREDIENTS -

2 cups cooked quinoa
3-4 Roma tomatoes, diced
1 15 oz can black beans, drained and rinsed
1 can super sweet corn, drained
1/2 cup red onion, finely minced
1 cup orange bell pepper, chopped (it can be red or yellow, orange just adds another pop of color!)
1 cup chopped cilantro
1 avocado, cubed
FOR THE DRESSING -
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tsp chili powder
1 tsp cumin
Juice of 1 lime, or 1-2 Tbsp

Whisk the dressing ingredients together in a small dish and set aside.

Cut and chop all of the ingredients and place in a large bowl. If you are not serving this right away, it’s best to wait on cutting up the avocado, save that for last and add it right before you serve.

Drizzle the dressing over the ingredients and gently combine with a spatula.

Serve with corn chips (my favorite), crackers, or baguette slices.

Enjoy!