Easy Redneck Caviar Dip
This recipe uses fresh summer vegetables and beans and it’s perfect for potlucks and tailgating, and it's sure to be a hit with your family and friends.
Servings: 4 Servings as a Side
Calories: 429kcal
Ingredients
For the Salad
- 3 cups black beans drained and rinsed
- 1 15 ounce can whole kernel corn, rinsed and drained
- ¼ cup red onion minced
- ½ red bell pepper diced very small
- ½ green bell pepper diced small
- 1 jalapeño seedless, minced small, optional
- ⅓ cup fresh cilantro leaves lightly chopped
For the dressing
- ¼ cup olive oil
- 2 Tablespoons fresh lime juice
- 2 teaspoons honey
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 large avocado diced
- Tortilla chips for serving
Instructions
- Combine the black beans, corn, onion, peppers, jalapeno, and cilantro in a large bowl.
- In a small bowl whisk together the olive oil, lime juice, honey, garlic, salt, paprika, and black pepper.
- Pour the vinaigrette over the bean mixture and toss to combine.
Refrigerate for at least 30 minutes. Before serving, add diced avocado to the salad.
Notes
*To use fresh sweet corn instead of canned sweet corn, use about 2 cups.
To make this dip recipe ahead of time, combine the salad ingredients. Mix the dressing ingredients in a mason jar and refrigerate. Dress the salad about 30 minutes before serving.
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 48g | Protein: 14g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 539mg | Fiber: 16g | Sugar: 7g
