Classic Cowboy Caviar
A fresh, colorful bean dip made with black beans, black-eyed peas, avocado, and a light Italian dressing. This easy no-cook recipe comes together quickly and is perfect for parties, potlucks, or casual family gatherings.
Ingredients
- 1 medium avocado chopped
- 1 lime juiced
- 1 can black eyed peas drained and rinsed
- 1 can black beans drained and rinsed
- 1 large roma tomato seeded and diced
- 1/2 medium onion finely diced
- 1 Tablespoon garlic minced
- 1 small bunch of cilantro chopped
- 1/4 cup jalapeno finely chopped
- 1/2 cup italian dressing (can use fat free)
- 1 Tablespoon red or white wine vinegar
- 1 (15 ounce) can corn
- salt & pepper, to taste
Instructions
Instructions
- Place the chopped avocado in a small bowl and toss with lime juice to prevent browning.In a large mixing bowl, combine black-eyed peas, black beans, corn, tomato, onion, garlic, cilantro, and jalapeño.Add the avocado to the bowl and gently stir to combine.Pour in the Italian dressing and vinegar. Mix until evenly coated.Season with salt and pepper to taste.Chill for at least 30 minutes before serving. Serve with tortilla chips.
Notes
- For best flavor, chill for 30–60 minutes before serving to allow the flavors to blend.If making ahead, add the avocado just before serving to keep it fresh and green.This dip can be served with tortilla chips, scooped onto salads, or used as a topping for grilled chicken or fish.Adjust the jalapeño to taste, or omit for a mild version.
