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Cowboy Caviar

Cowboy caviar is a vibrant, no-cook black bean and corn party dip with lime-cumin dressing and fresh avocado. You’ll fold in cherry tomatoes, red onion, jalapeño, and cilantro for a crisp, slightly spicy bowl that’s great with tortilla chips or as a salsa.
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Prep Time 20 minutes
chill 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cowboy caviar base
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) black-eyed peas, drained
  • 1 can (15 oz) corn, drained
  • 2 avocados, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 red onion, finely diced
  • 1 jalapeño, minced
  • 0.25 cup fresh cilantro, chopped
Lime-cumin dressing
  • 3 tbsp olive oil
  • 3 tbsp lime juice
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • salt and pepper

Equipment

  • 1 large bowl

Method
 

Mix the base
  1. Combine black beans, black-eyed peas, corn, cherry tomatoes, red onion, and jalapeño in a large bowl.
  2. Whisk olive oil, lime juice, cumin, garlic powder, chili powder, and salt and pepper, then pour the dressing over the beans and toss until evenly coated.
Add fresh toppings
  1. Gently fold in avocado and cilantro so the avocado cubes stay intact and glossy.
  2. Taste and adjust seasoning with more salt and pepper as needed.
Chill and serve
  1. Refrigerate for 30 min to let the flavors meld.
  2. Serve cold with tortilla chips.

Notes

Pro tip: add the avocado just before serving to prevent browning. Store covered in the fridge up to 3 days; for best texture, keep avocado separate and mix in fresh. Freezing isn’t recommended because beans and avocado change texture. For a dairy-free option, this recipe already fits; for a gluten-free swap, serve with certified gluten-free tortilla chips.