Cowboy Caviar
A vibrant dip made with beans, corn, tomatoes, and peppers, perfect for any gathering.
Ingredients
Main ingredients
- 1 can black beans, rinsed and drained
- 1 can black-eyed peas, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, diced
- 1 medium jalapeño, seeded and minced
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup cilantro, chopped
- 2 medium limes, juiced
- 1/4 cup olive oil
- to taste salt and pepper
- optional Greek or Italian dressing as a shortcut
Instructions
Preparation
- Begin by rinsing and draining the black beans, black-eyed peas, and corn.
Chop Your Veggies
- Dice the red and green bell peppers, red onion, and jalapeño. Halve the cherry tomatoes and dice the avocado.
Mix It All Together
- In a large bowl, combine all the chopped vegetables with the beans and corn.
Dress It Up
- In a separate bowl, whisk together lime juice, olive oil, salt, and pepper. Pour this dressing over the mixed ingredients and stir until thoroughly coated.
Enhance the Flavor
- Stir in the chopped cilantro and adjust seasoning if needed. Optionally, add a drizzle of Greek or Italian dressing.
Chill and Serve
- Let the Cowboy Caviar rest in the refrigerator for at least 30 minutes before serving.
- Serve it with your preferred tortilla chips.
Notes
To maintain freshness, add the avocado just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.