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creamy cowboy caviar dip in a white ceramic dish with fresh herbs and vibrant colorful ingredients

Cowboy Caviar Dip

A vibrant, chunky dip loaded with beans, corn, and fresh veggies in a zesty lime dressing. Perfect for parties, potlucks, and game day!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 1 15-ounce can sweet corn, drained
  • 1 red bell pepper finely diced
  • 1 red onion finely diced
  • 1 jalapeño seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 1 avocado diced
  • 1/3 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste

Method
 

  1. In a large mixing bowl, combine the rinsed and drained black beans, black-eyed peas, and corn.
  2. Add the diced red bell pepper, diced red onion, minced jalapeño, and chopped cilantro to the bowl.
  3. Gently toss all the ingredients together until they are well mixed.
  4. In a separate small bowl or a jar with a lid, combine the olive oil, lime juice, red wine vinegar, sugar, cumin, salt, and pepper. Whisk or shake until the dressing is well emulsified.
  5. Pour the dressing over the bean and vegetable mixture. Stir gently to coat everything evenly.
  6. For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  7. Just before serving, gently fold in the diced avocado to prevent it from browning.
  8. Serve chilled or at room temperature with your favorite tortilla chips for dipping.

Notes

For best results, add the avocado just before serving to prevent it from browning. The dip can be made a day ahead without the avocado. Store leftovers in an airtight container in the refrigerator for up to 3 days.