Cowboy Caviar
This Texas-inspired dip went viral for good reason! Black beans, corn, peppers, and avocado are tossed in a zesty lime vinaigrette creating the most addictive salad-dip hybrid. Eat it with chips, on tacos, or straight from the bowl with a spoon. It's fresh, healthy, and perfect for summer gatherings!
Ingredients
- 1 can (15oz) black beans, drained and rinsed
- 1 can (15oz) black-eyed peas, drained and rinsed
- 1 1/2 cups corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- For dressing: 1/4 cup olive oil
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- 1 In a large bowl, combine black beans, black-eyed peas, corn, red bell pepper, yellow bell pepper, red onion, jalapeño, and cilantro.
- 2 In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
- 3 Pour dressing over the bean mixture and toss well to combine.
- 4 Cover and refrigerate for at least 30 minutes to let flavors meld.
- 5 Just before serving, gently fold in diced avocado.
- 6 Serve with tortilla chips or as a topping for tacos, grilled chicken, or fish.
Chef's Tips
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Make this ahead - it gets better as it sits! Just add avocado right before serving.
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Adjust jalapeño to your heat preference or omit entirely.
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Use fresh corn cut from the cob when in season for best flavor.
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This keeps well for 3-4 days in the fridge (without avocado).
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Try adding diced mango or pineapple for a sweet twist.
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For a complete meal, serve over rice or quinoa.
Nutrition Information
| Calories | 240kcal |
|---|---|
| Protein | 8g |
| Carbohydrates | 32g |
| Fat | 10g |
| Fiber | 9g |
| Sugar | 5g |
| Sodium | 280mg |
*Nutrition values are approximate per serving and based on ingredients listed. Values may vary based on specific brands used.