Cowboy Caviar

This incredible dip boasts tender beans, crisp vegetables, fiery jalapeno, sweet corn, and smooth avocado with hints of garlic, lime, and cilantro in every bite.

Course Appetizer, Breakfast, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword corn and beans, corn dip, cowboy caviar, summer recipe, tortilla chips

Prep Time 15

Resting Time 1

Total Time 1 15

Servings

Calories 428kcal

Author Robin Miller

Ingredients

15- ounce can black beans rinsed and drained
15- ounce can black-eyed peas rinsed and drained
1 1/4 cups fresh frozen, or canned sweet corn
2-3 Roma tomatoes seeded and diced (I used 2)
1 bell pepper any color, seeded and diced (I used orange)
1/3 cup diced red onion
1 jalapeno pepper seeded and diced, or more/less to taste
1 ripe avocado diced
1/4 cup chopped fresh cilantro

For the Dressing

3 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon granulated sugar or honey
3/4 teaspoon ground cumin
Salt and freshly ground black pepper
1/4 teaspoon garlic powder
Tortilla chips for serving

Instructions

In a large bowl, combine the black beans, black-eyed peas, corn, tomatoes, bell pepper, onion, and jalapeno pepper. Toss to combine.
In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder. Add the dressing to the bean mixture and toss to coat everything with the dressing. Fold in the avocado and cilantro. Season to taste with salt and black pepper.
If possible, refrigerate for 1 hour before serving (and stir again before serving).

Nutrition