Description
Cowboy Caviar is a colorful, fresh, and flavorful dip that’s perfect for parties, picnics, or as a side dish. Packed with black beans, black-eyed peas, corn, tomatoes, avocado, and a tangy dressing, it’s both nutritious and delicious. Great with tortilla chips or as a topping for grilled meats or salads!
Ingredients
Scale
For the Salad:
- 1 (15 oz) can black beans (rinsed and drained)
- 1 (15 oz) can black-eyed peas or white beans (rinsed and drained)
- 1 (15 oz) can white shoepeg or sweet corn (drained)
- 3–4 tomatoes (diced, about 1 cup)
- 1 red bell pepper (chopped)
- 2 avocados (seeded and diced)
- ½ cup chopped green onion
- ¾ cup chopped cilantro
- Lime juice, to taste
For the Dressing:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1–2 teaspoons granulated sugar (optional)
- 1 teaspoon minced garlic
- ¾ teaspoon ground cumin
- ¾ teaspoon Kosher salt
Instructions
- In a large bowl, combine the black beans, black-eyed peas (or white beans), sweet corn, diced tomatoes, red bell pepper, avocado, green onion, and cilantro. Gently toss to combine.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, granulated sugar (if using), minced garlic, cumin, and Kosher salt to make the dressing.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Add lime juice to taste, depending on how tangy you prefer the dish.
- Cover and refrigerate for at least 30 minutes to allow the flavors to marinate.
- Serve chilled with tortilla chips, or use it as a topping for tacos, grilled meats, or salads.
Notes
- You can adjust the spice level by adding diced jalapeños or a dash of hot sauce to the dressing.
- For an extra flavor boost, consider adding a pinch of chili powder or smoked paprika to the dressing.
- This dish can be made ahead of time and stored in the fridge for up to 2 days. However, it’s best when eaten within 24 hours, as the avocado may brown over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes