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Emma Carter

Easy Cowboy Caviar Dip

This fresh Cowboy Caviar is packed with beans, corn, avocado, and a zesty homemade dressing for an easy party dip or quick side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can black-eyed peas, drained and rinsed
  • 1 1/2 cups sweet corn fresh, frozen, or canned
  • 1 cup cherry tomatoes diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/2 small red onion finely diced
  • 1 jalapeño seeded and minced
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
Dressing
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 garlic clove minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

In a large bowl, whisk together the olive oil, lime juice, red wine vinegar, garlic, chili powder, cumin, honey, salt, and black pepper.
    Add the black beans, black-eyed peas, corn, tomatoes, bell peppers, red onion, jalapeño, and cilantro to the bowl.
      Stir everything together until evenly coated with the dressing.
        Cover and refrigerate for at least 30 minutes to let the flavors blend.
          Gently fold in the diced avocado right before serving.
            Serve chilled with tortilla chips or as a topping for tacos, grilled chicken, or salads.

              Notes

              Store leftovers in an airtight container in the refrigerator for up to 3 days. For the freshest texture, add the avocado just before serving. If you prefer extra heat, leave the jalapeño seeds in or add a pinch of crushed red pepper to the dressing.