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Cowboy Caviar with beans, corn, avocado, and tortilla chips

Cowboy Caviar

A vibrant and flavorful dip featuring fresh veggies and protein-rich beans, perfect for parties or as a light snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Southwestern, Tex-Mex
Calories: 200
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 3 pieces Roma tomatoes, seeds removed, diced
  • 2 pieces avocados, diced Use ripe for best texture
  • 1/3 cup diced red onion
  • 1 piece bell pepper, diced, any color
  • 1 piece jalapeno, seeds removed, finely diced Add seeds for more heat
  • 1/3 cup chopped fresh cilantro
Canned and Frozen Items
  • 15 ounces canned black beans, rinsed and drained
  • 15 ounces canned black eyed peas, rinsed and drained
  • 1 and 1/2 cups frozen corn kernels, thawed
Dressing Ingredients
  • 1/3 cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
For Serving
  • to taste pieces Tortilla chips For dipping

Method
 

Preparation
  1. In a large bowl, combine the diced tomatoes, avocados, red onion, black beans, black eyed peas, corn, diced bell pepper, finely diced jalapeno, and chopped cilantro. Toss everything together gently to mix well.
  2. In a separate bowl, whisk together the olive oil, fresh lime juice, red wine vinegar, sugar, salt, black pepper, and garlic powder until well combined.
  3. Pour the dressing over the vegetable and bean mixture. Stir or toss everything very well to ensure all the ingredients are coated with the dressing.
  4. Chill the cowboy caviar in the refrigerator until you’re ready to serve. Be sure to toss it again before enjoying!

Notes

Best made ahead of time for flavors to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add tortilla chips just before serving.