Carolina Caviar Dip
A crowd-pleasing appetizer and healthy dip for your potluck, summer entertaining, tailgating or game day.
Servings: 12 servings
Ingredients
- 15 oz. can black beans rinsed and drained
- 15 oz. can black-eyed peas rinsed and drained
- 10 oz. can Rotel, drained (diced tomatoes with green chilis; mild, hot, or fire-roasted)
- 2 ears corn, grilled, kernels removed (or 12 oz. bag frozen corn, thawed)
- 1/3 cup minced red onion
- 1 cup seeded and diced orange or yellow bell pepper I used assorted sweet mini orange and yellow peppers
- 1 jalapeno or serrano pepper ribs and seeds removed, minced
- Handful of grape or cherry tomatoes quartered
- 1/3 cup chopped cilantro leaves omit or substitute Italian parsley if preferred
Dressing
- 1/4 cup 2 oz. olive oil
- 2 large limes; 1 zested both juiced
- 1/2 clove of garlic grated fine with microplane zester
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
Instructions
To make dip:
- Put all caviar ingredients into a large bowl; mix to combine.
- Add dressing and toss gently; refrigerate until ready to serve.
- Can be served immediately or best enjoyed within 2 – 24 hours for flavors to meld.
- Stir again before serving. Serve with tortilla chips.
- Store in airtight container in refrigerator up to 5 days.
To make dressing:
- Put all ingredients in 8 oz. jar, shake well to combine.
Notes
- Carolina Caviar is very forgiving, adjust quantity of ingredients to your taste.
- When dicing peppers, cut so pieces are bean-sized and easy to eat as a dip.
- Substitute frozen corn, thawed, for grilled corn. If you have a Trader Joe’s near you, I highly recommend Trader Joe’s frozen fire-roasted corn.
- Substitute 1/2 cup of bottled Italian Dressing for dressing mixture if in a hurry.