Cowboy Caviar Recipe
This refreshing cowboy caviar is light and flavorful!
Servings 1
Ingredients
- 3 tomatoes diced (I use Roma tomatoes because they hold up nicely)
- 2 avocados diced
- 1/3 cup red onion diced
- 15 oz can black beans drained and rinsed
- 15 oz can black eyed peas drained and rinsed
- 1 cup corn kernels fresh or frozen (thawed)
- 1 bell pepper diced
- 1 jalapeno finely diced, seeds and veins removed (OR keep the seeds and veins for spicier version)
- 1/3 cup cilantro finely chopped
- tortilla chips for serving
Dressing
- 1/3 cup olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- In a medium/large bowl combine the tomatoes, avocado, red onion, black beans, black eyed peas, corn, pepper, jalapeno, and cilantro. Toss to combine.
- In a liquid measuring cup whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder. Pour the dressing over the diced vegetables and toss to coat. If not eating immediately, cover and store in the fridge. Before serving toss and stir well.
- Taste and season with additional salt and pepper. Serve with tortilla chips.
Notes
Make Ahead: Without the avocado, this dip will keep for a few days. In fact, I recommend making it in advance so the flavors have some time to intensify! Add avocado right before serving so it doesn’t brown.
Storing: Store leftover Texas caviar dip in an airtight container in the fridge for 3-4 days. If it’s look a little watery after a couple of days, just drain off the excess liquid.
Freezing: I do not recommend freezing this dip, as the fresh flavors and textures would be ruined once thawed!