Ingredients
- 2 mangos peeled and diced
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz black pinto beans, rinsed and drained
- 1 can 15 oz corn, drained
- 1 red bell pepper diced
- 1 large avocado diced
- 1/4 red onion diced
- 1-2 jalapeños finely diced
- 1/4 cup olive oil
- 2 tbsp lime juice about 1 lime
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 teaspoon black pepper
Instructions
- Open both cans of beans and the can of corn, drain in a colander, and rinse well under cold water.
- Peel and dice the mangos, dice the red bell pepper, red onion and jalapeño(s) into small pieces, and dice the avocado.
- Add the drained beans, corn, diced mango, red pepper, red onion, jalapeño, and avocado to a large bowl.
- In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, honey, salt, and pepper until well combined.
- Pour the dressing over the bowl and toss everything together until evenly coated. Taste and adjust seasoning as needed.
- Serve with chips and enjoy! This mango cowboy caviar is best served with tortilla chips for scooping.
Notes
- Use ripe, sweet mangos for the best flavor — they should have a little give when you squeeze them.
- Add the avocado right before serving to keep it fresh and prevent browning.
- For meal prep, make the dip without avocado and add it fresh when serving.
- The flavor gets even better after 30 minutes as everything marinates together.
- Double the batch — this disappears fast!
Nutrition
Calories: 285kcalCarbohydrates: 36gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 220mgFiber: 9gSugar: 14g