I am a sucker for a good dip served with tortilla chips. They are usually easy to make gluten free and I love tortilla chips. I have many dip recipes in my repertoire and a lot seem to include some cheese and others a LOT of cheese. I love the cheesy dips, they are one of my comfort foods for sure. But sometimes I want to feel that a dip is dairy free, or a little healthier and fresh feeling, especially when it is warm outside. So I often gravitate towards a texas caviar bean dip. A lot of texas caviar recipes I see include a lot of sugar, which takes some of the healthiness out of the dip, so I made my own version using only 2 tablespoons of sugar. I also only use black beans, because I perfer them over pinto beans and really liked how it turned out. This should be refrigerated for at least a couple hours before serving, but it would be find to serve it right away. This keeps well in the fridge for several days.
- 2 cans black beans, drained and rinsed
- 1 can tomatoes with chilis, slightly drained
- 1 can corn
- 2 peppers (orange & green), diced
- ½ large red onion, diced (use whole onion if you like more onion)
- ½ cup Cilantro, chopped
- ⅓ - ½ cup white wine vinegar
- ⅓ cup olive oil
- 2 Tbsp sugar
- 1 tsp chili powder
- 1 tsp salt
- In a small bowl whisk together vinegar, olive oil, sugar, salt, and chili powder until sugar has dissolved.
- Place black beans, tomatoes, corn, peppers, onion, and cilantro in a large bowl. Pour in dressing and stir until all vegetables are coated.
- Chill in fridge for a couple hours or overnight. Serve chilled with Tortilla chips.
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