Delicious Cowboy Caviar with Avocado: The Ultimate Summer Dip
Enjoy a vibrant Cowboy Caviar with Avocado, packed with flavors and perfect for any summer gathering, healthy and satisfying.
Equipment
- large bowl
- small bowl
- Whisk
Ingredients
For the Base
- 1 can Black-eyed peas drained
- 1 can Black beans drained
- 1 cup Corn fresh, frozen, or canned
- 1 cup Grape tomatoes halved
- 1 medium Bell pepper any color
- 1 small Red onion chopped
For the Dressing
- 1 lime Lime juice fresh preferred
- 3 tablespoons Olive oil or neutral oil
- 1 teaspoon Cumin
- to taste Salt
- to taste Pepper
For the Creamy Element
- 1 medium Avocado diced
- 1/4 cup Fresh cilantro chopped
For a Kick (optional)
- 1 medium Jalapeño diced, optional
Instructions
Instructions
- In a large bowl, gently toss together drained black-eyed peas, black beans, and sweet corn until well mixed.
- Include halved grape tomatoes, diced bell pepper, chopped red onion, and optional jalapeño. Stir everything well.
- In a separate small bowl, whisk together fresh lime juice, olive oil, cumin, salt, and pepper until smooth.
- Pour the dressing over the bean mixture, stirring until everything is evenly coated.
- Gently fold in diced avocado and fresh cilantro, being careful not to mash the avocado.
- Taste your concoction and adjust the seasoning with extra lime juice, salt, or pepper as desired.
- Let the mixture sit for 15–30 minutes before serving.
Notes
Serve with tortilla chips for dipping. If making ahead, store without avocado and cilantro in an airtight container for up to 24 hours.