Sweet and Tangy Bean, Corn, and Veggie Dip (Cowboy Caviar)

Bean, Corn, and Veggie Dip in a large serving bowl with tortilla chips around it.

Sweet and Tangy Bean, Corn, and Veggie Dip (Cowboy Caviar)

This sweet and tangy bean, corn, and veggie dip is filled with canned beans, fresh veggies, and an apple cider vinaigrette (with a fraction of the added sugar of other recipes!). Scoop with tortilla chips, serve as a topping, or eat with a spoon as a hearty bean salad.

Course Appetizer, Dips, Salad, Snack

Cuisine American

Diet Gluten Free, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Cook Time 5

Refrigerating Time 2

Total Time 2 20

Servings servings

Calories 68kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Dip

1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can yellow corn
1 cup finely diced red bell pepper (about 1 pepper)
1 cup finely diced green bell pepper (about 1 pepper)
1 cup small diced celery (about 3 ribs)
¼ cup finely diced red onion (about ¼ of an onion)

For the Dressing

¾ cup apple cider vinegar
¼ cup olive oil
1 tablespoon water
½ cup granulated sugar
1 teaspoon kosher salt
½ teaspoon black pepper
4 garlic cloves, finely minced

Instructions

Make sure to properly drain and rinse all beans and corn in a colander. Shake off any excess water, then dump into a large mixing bowl.
Add all diced veggies into the bowl with the beans and corn. Stir to combine.
In a small saucepan, add vinegar, oil, water, sugar, salt, pepper, and minced garlic. Bring to a boil. Stir until sugar is fully dissolved. Then, remove from heat.
Pour hot vinegar mixture into the bowl with the beans and veggies. Stir until combined.
Cover and refrigerate for at least 2 hours, but it’s best to let it sit and marinate overnight!
Before serving, mix again to redistribute the dressing. You can drain any excess liquid or serve as is (I usually leave it!), then scoop with your favorite tortilla chips for dipping.

Notes

This dip is meant to be eaten at room temp or chilled, not warm from the vinaigrette. Cooking the vinaigrette just helps to dissolve the sugar and soften the garlic, so make sure to chill the dip before serving.
The flavors become more pronounced with some marinating time in the fridge. I recommend making it ahead of time so it can chill for at least 2 hours before serving.
This recipe makes a fairly large amount (perfect for a crowd and sharing with others). However, if you want to halve the recipe, you can just use 1 can beans of choice, 1 can of corn, and the same amount of veggies. You can either halve the dressing or just make the same amount and have a little more remaining in the bowl.

Nutrition