đź“‹ Cowboy Caviar Dip recipe (Weight Watchers)
This Cowboy Caviar Dip recipe is quick and easy to make with canned corn, canned beans and Cannellini beans as a substitute for black eyed peas. Loaded with healthy ingredients, the fresh veggies, cilantro and lime give it a really fresh burst ! It's also vegan, gluten-free and Weight Watchers friendly.
Servings 30 servings
Calories 73kcal
Ingredients
Dip
- 3 Roma tomatoes, diced
- â…“ cup red onion, chopped
- 341 ml canned corn, drained and rinsed or use frozen corn, defrosted
- 540 ml black beans, drained and rinsed
- 398 ml can white Cannellini beans, drained and rinsed
- 1 green bell pepper, diced
- 1 red pepper, diced
- 3 tablespoon jalapeno peppers, chopped * I use jarred 'tamed jalapenos' - add more or less to your liking
- â…“ cup fresh cilantro, finely chopped
Dressing
- 5 tablespoon olive oil
- 1 lime -juice of 1 lime
- 2 tablespoon red wine vinegar
- ÂĽ teaspoon table salt
- 1 teaspoon fresh minced garlic
- ½ teaspoon agave syrup
Homemade Tortilla Chips
- 3 10 inch (large) tortillas * I use spinach
- kosher or sea salt optional
Garnish (optional)
- lime wedge
- cilantro leaves
Instructions
Dip
- Combine tomatoes, onion, black beans, Cannellini beans, corn, peppers, jalapeno peppers, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.3 Roma tomatoes, diced, â…“ cup red onion, chopped, 341 ml canned corn, drained and rinsed, 540 ml black beans, drained and rinsed, 398 ml can white Cannellini beans, drained and rinsed, 1 green bell pepper, diced, 1 red pepper, diced, 3 tablespoon jalapeno peppers, chopped, â…“ cup fresh cilantro, finely chopped
Dressing
- In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, agave, salt, and garlic.5 tablespoon olive oil, 1 lime -juice of 1 lime, 2 tablespoon red wine vinegar, ¼ teaspoon table salt, ½ teaspoon agave syrup, 1 teaspoon fresh minced garlic
- Pour dressing over other ingredients and stir/toss until well combined.
- Keep refrigerated.
Homemade Tortilla chips
- Preheat oven to 400 degrees/204 degrees C.
- Spray a baking sheet with non stick cooking spray or line with parchment paper.
- Stack tortillas and cut into 6 triangles.3 10 inch (large) tortillas
- Lay tortillas on baking sheet, in a single layer, spinkle with salt and bake 6-8 minutes or until lightly browned.kosher or sea salt
- Sprinkle with additional salt, if desired, cool and serve with cowboy caviar dip.
Notes
Expert Recipe Tips:
- Drain and rinse your canned beans and corn thoroughly.This helps remove excess sodium and prevents the dip from becoming watery.
- Use Roma tomatoes for the best texture. Their lower water content and firm flesh help keep the dip from turning soggy.
- Let the dip sit before serving. Refrigerating it for at least 30 minutes allows the flavors to develop and meld together beautifully.
- Chop vegetables evenly for consistent texture and flavor. Uniform pieces ensure every bite has a balanced mix of ingredients.
- Adjust heat to taste. Use more or less jalapeños depending on your spice preference—fresh jalapeños will give a sharper heat than jarred “tamed” ones.
- Use homemade tortilla chips for a healthier crunch. Baking your own chips with minimal oil helps keep the recipe WW-friendly while still satisfying.
- Customize based on what’s in your pantry. No Cannellini beans? Try black-eyed peas or navy beans. No red wine vinegar? White wine vinegar works too.
- Double the dressing if using as a salad. If you're turning this dip into a full bean and corn salad, a little extra dressing goes a long way.
- Garnish with fresh lime wedges or extra cilantro before serving. This brightens the flavor and adds a visual pop to your serving bowl
Nutrition
Serving: 0.25cup | Calories: 73kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 175mg | Fiber: 3g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg
