Go Back

Cowboy Caviar Dip With Black Beans and Corn

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

Dip
  • 3 Roma tomatoes seeded and diced
  • 2 ripe avocados diced
  • ⅓ cup diced red onion about 55 g
  • 1 15-ounce/425 g can black beans, rinsed and thoroughly drained
  • 1 15-ounce/425 g can black-eyed peas, rinsed and thoroughly drained
  • 1½ cups thawed frozen corn kernels about 245 g
  • 1 medium bell pepper of any color diced
  • 1 jalapeño seeded and finely diced
  • ⅓ cup chopped fresh cilantro about 10 g
  • Tortilla chips for serving
Dressing
  • ⅓ cup olive oil 80 ml
  • 2 Tbsp fresh lime juice 30 ml
  • 2 Tbsp red wine vinegar 30 ml
  • 1 tsp granulated sugar 4 g
  • ½ tsp fine salt
  • ½ tsp ground black pepper
  • ¼ tsp garlic powder

Method
 

  1. Seed and dice the Roma tomatoes. Dice the avocados, red onion, and bell pepper. Seed and finely dice the jalapeño, then chop the cilantro.
  2. Rinse and thoroughly drain the black beans and black-eyed peas. Place them in a large 4-quart bowl with the completely thawed corn, tomatoes, avocado, onion, bell pepper, jalapeño, and cilantro.
  3. Whisk the olive oil, lime juice, red wine vinegar, sugar, salt, black pepper, and garlic powder in a small bowl until evenly blended.
  4. Pour the dressing over the dip. Toss thoroughly but gently, keeping the beans intact and the avocado in visible pieces.
  5. Serve immediately or refrigerate until needed. Stir gently before serving because the dressing will settle. Serve chilled or slightly cool with tortilla chips.