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Cowboy Caviar

With just a little chopping and mixing, you can create this classic dip in just minutes! Full of fresh flavors and best served with tortilla chips.
Course Appetizer
Cuisine Mexican
Keyword avocado, cilantro, salsa, tomato
Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Servings 8 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $10

Ingredients

FOR DIP

  • 2 Cups Corn Fresh or Frozen
  • 1/2 Red Onion Peeled and Diced
  • 14 oz Can Black Beans Rinsed and Drained Well
  • 1 Large Tomato Deseeded And Diced
  • 1 Whole Green Bell Pepper Stem and Seeds Removed Diced
  • 1 Bunch Cilantro Finely Chipped
  • 1/2 Medium Jalapeno Pepper Minced
  • 2 Large Avocados Peeled and Pit Removed and Diced

FOR DRESSING

  • 1/3 Cup Olive Oil
  • 1 tsp White Wine Vinegar
  • 3 TBSP Lime Juice Freshly Squeezed
  • 1 tsp Kosher Salt
  • 1 tsp Granulated Sugar
  • 1/2 tsp Pepper Freshly Cracked
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Chili Powder

Instructions

  • Add corn and black beans to a large bowl.
  • Finely chop onion, tomato, bell pepper and cilantro.
  • Add to the bowl and toss to combine.
  • Chop avocados and drizzle 1 tablespoon of lime juice over the top.
  • Add to other vegetables and gently mix in.
  • In a separate bowl whisk dressing ingredients together.
  • If adding in jalapeno pepper, grate it in using a microplane or finely dice with a knife.
  • Pour dressing over dip and gently toss to coat.
  • Chill for 1 hour before serving with tortilla chips.