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–+ servings
Cowboy Caviar

Cowboy Caviar (Texas Caviar)

4 from 1 vote
Tomatoes, corn, avocado, black beans, black eyed peas and a vibrant homemade dressing make the best fresh dip to eat with crunchy corn tortilla chips.
Servings: 12 servings
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 1.5 cups corn, cooked and cut from the cob
  • 15 ounces black beans, rinsed and drained
  • 15 ounces black eyed peas, rinsed and drained
  • 1.5 cups Roma tomatoes, about 3 medium, chopped
  • 1 medium bell pepper, red, yellow or orange, chopped
  • 1/4 cup red onion, diced, optional
  • 1 small jalapeño, seeds removed and diced
  • 2 medium avocado, seed removed and chopped
  • 1/4 cup cilantro, or parsley, chopped
  • corn tortilla chips, for serving

Dressing:

  • 2 small limes, juiced
  • 2 tablespoons apple cider vinegar
  • 1/3 cup olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin

Instructions

  • In a large saucepan, boil two ears of corn for 6 minutes. Drain and cool the corn on the cob. Cut the corn from the cob and add it to a large bowl. Add the drained black beans, black eyed peas, tomatoes, sweet pepper, red onion and diced jalapeño.
  • In a medium bowl, add the dressing ingredients and whisk together. Pour dressing over the dip ingredients. Stir to combine. Refrigerate the dip until ready to serve.
    Cowboy Caviar
  • Just before serving, stir in the avocado chunks and chopped cilantro. Serve with crispy tortilla chips. Recipe makes 12 servings.
    Cowboy Caviar with corn tortilla chips

Equipment

  • 1 sharp knife
  • 1 fine mesh strainer
  • 1 large bowl
  • 1 medium bowl
  • 1 whisk

Notes

TIPS for making the best Cowboy Caviar
  • Chop all of your vegetables into small chunks that are about the same size, about the size of the beans in the dip. This makes it easy to eat with a tortilla chip.
  • If you plan to include the red onion in this recipe, chop it and place it in a small bowl with ice water for 10 minutes before adding it to the dip. This removes the pungent flavor and smell of the onion.
  • When preparing your vegetables, chop the tomatoes first and place them on a few paper towels to drain. Let them drain while you chop the rest of the vegetables for the dip. This removes excess water and some of the seeds from the tomatoes.
  • Rinse and drain the beans in a fine mesh strainer. Shake off any excess water before adding them to the bowl.
  • Add the cilantro and avocado chunks just before serving to prevent browning. DO NOT overmix the dip. Gently stir after adding the avocado, so it doesn't break down and make the dip mushy.

Nutrition

Calories: 229kcalCarbohydrates: 26gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 222mgPotassium: 545mgFiber: 9gSugar: 4gVitamin A: 714IUVitamin C: 25mgCalcium: 33mgIron: 2mg