In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, and lime juice, and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper). Stir to combine.
Cover and chill until serving time. Serve with tortilla chips or as an accompaniment to grilled meats.
Black beans: 1 1/2 cups cooked beans can be substituted for the 1 can (that’s about 1/2 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black.
Corn: 12 ounces (1 1/2 cups) frozen corn, thawed, may be substituted for the canned corn. To substitute fresh corn, bring a medium pot of water and 1 tablespoon salt to a boil over high heat. Add 2-3 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob.
Bell pepper: Substitute any color of pepper you prefer.
Onion: Red, white, yellow, green, sweet, or even shallots will do; dice and stir in whatever you have on hand.
Cilantro: If you or someone you are feeding has an aversion to cilantro, consider fresh parsley instead. Mexican oregano is also tasty here.
Yield: This recipe makes 8 appetizer-size portions, but the recipe is easily doubled or tripled to feed more.
Storage: Store leftovers in the refrigerator for up to 4 days.
Make ahead: All the ingredients can be prepped a day in advance and tossed together 1 hour before serving time.
Sweeter: For a similar recipe with a little sugar in it, try Cowboy Caviar.
More mix-ins: Fold in chopped avocado, diced jalapeño or serrano chiles, or a dash or two of hot sauce, if desired.
Serving ideas: Tortilla chips are a classic choice, but anything from pita chips and crackers to bell pepper wedges and cucumber slices also taste amazing. Or try this dip as a condiment: spoon it over grilled chicken, steak, or pork.