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Fresh Cowboy Caviar Recipe with Crunchy Tortilla Chips Easy and Healthy Snack

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A fresh, vibrant cowboy caviar made with black beans, corn, tomatoes, and a zesty lime dressing, served with homemade crunchy tortilla chips. Perfect for a quick, healthy snack or appetizer.

Ingredients

Scale
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) fresh or frozen corn kernels
  • 1 cup (150 g) cherry tomatoes, quartered
  • 1/2 cup (75 g) red bell pepper, diced
  • 1/4 cup (40 g) red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup (15 g) fresh cilantro, chopped
  • 3 tablespoons fresh lime juice (about 1 large lime)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or agave syrup
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 6 corn tortillas, cut into triangles
  • 2 tablespoons vegetable oil or avocado oil (for frying or baking)
  • Salt to taste (for chips)

Instructions

  1. Prepare the tortilla chips: Cut 6 corn tortillas into triangles (about 12-16 pieces per tortilla).
  2. If frying, heat 2 tablespoons vegetable or avocado oil in a large skillet over medium-high heat (about 350°F / 175°C). Fry chips in batches for 1-2 minutes per side or until golden and crispy. Use tongs to transfer chips to paper towels to drain excess oil. Sprinkle with salt immediately.
  3. If baking, toss tortilla triangles with oil and salt, spread on a baking sheet, and bake at 350°F (175°C) for 10-15 minutes, flipping halfway through. Chips should be crisp and golden.
  4. Make the dressing: In a small bowl or jar, combine 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, ½ teaspoon ground cumin, and salt and pepper to taste. Whisk or shake vigorously until emulsified.
  5. Prepare the fresh cowboy caviar mix: In a large bowl, combine the drained black beans, corn kernels, quartered cherry tomatoes, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), and chopped cilantro. Toss gently.
  6. Toss with dressing: Pour the dressing over the bean and veggie mix. Toss gently but thoroughly to coat everything evenly.
  7. Chill and serve: Refrigerate the cowboy caviar for at least 15-20 minutes before serving. Serve chilled or at room temperature alongside the crunchy tortilla chips.

Notes

If tomatoes are very juicy, drain excess liquid before mixing to prevent soggy chips. Adjust seasoning of dressing to taste. Chips can be fried or baked; baking is preferred for less mess. Store leftover cowboy caviar in airtight container in fridge up to 3 days; keep chips separate to maintain crunch.

Nutrition

Keywords: cowboy caviar, fresh salsa, black beans, tortilla chips, healthy snack, Tex-Mex, easy recipe, homemade chips

Find it online: https://islatable.com/fresh-cowboy-caviar-recipe-with-crunchy-tortilla-chips-easy-and-healthy-snack/