This cowboy caviar aka Texas caviar is a fresh and flavorful dip loaded with beans, corn, tomatoes, avocado, and more. It's delicious, easy to prepare, and makes a wonderful appetizer, party, or pot-luck recipe.
Ingredients
115-ounce can black beans, rinsed and drained
115-ounce can black eyed peas, rinsed and drained
115-ounce can corn, drained
1large or 2 small avocadospeeled, pitted, and diced
2large roma tomatoesdiced
1jalapenoseeded, membranes removed, and finely diced
¼cupsliced scallions
⅓cupchopped cilantro
Dressing:
¼cupolive oil
¼cupred wine vinegar
2Tablespoonslime juice
2clovesgarlicminced
1teaspooncumin
1teaspoongranulated sugaror honey
¾teaspoonsalt
⅛teaspoonpepper
Instructions
In a large bowl, add the black beans, black-eyed peas, corn, avocado, tomatoes, scallions, cilantro, and jalapeno. Set aside.
In a small bowl, combine the olive oil, red wine vinegar, lime juice, garlic, cumin, sugar, salt, and pepper and whisk well to combine.
Pour the olive oil dressing over the bean and corn mixture and stir well to coat.
Cover and refrigerate until serving.
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Stir before enjoying.Make ahead: This dip can be made up to 6-8 hours in advance and refrigerated until redy to serve. However, you will want to wait to add the avocados until just before serving so that they do not brown.