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Cowboy Caviar - One of our favorite appetizers. Beans, avocado, tomatoes, and corn tossed in a light dressing. the-girl-who-ate-everything.com

Cowboy Caviar

This Cowboy Caviar recipe is one of my favorite recipes to bring to a potluck or BBQ. Black beans, black eyed peas, avocado, tomatoes, and shoepeg corn tossed in a light zesty Italian dressing.

Course Appetizer
Cuisine Mexican
Keyword cowboy caviar, cowboy caviar recipe
Prep Time 15 minutes
Total Time 15 minutes
Yield 10 servings

Ingredients

  • 1 (15 ounce) can black eyed peas drained and rinsed
  • 1 (15 ounce) can black beans drained and rinsed
  • 1 can shoepeg corn, drained and rinsed (see note)
  • 4-5 Roma tomatoes, seeds removed and diced or 1 pint grape tomatoes, halved
  • 2-3 diced avocados, ripe but still firm
  • 4 green onions, sliced thin
  • around 1/2 to 3/4 cup Zesty Italian dressing
  • 1/2 bunch cilantro, chopped finely
  • juice of 1-2 limes
  • ground pepper and salt to taste

Instructions

  1. Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed. You want to do this to make sure that there isn't too much liquid in the dip. Add the diced tomatoes and cilantro to the bowl. Slice the green onions finely and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and stir to coat all the ingredients. Add salt and pepper to taste.
  2. Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.

Recipe Notes

Source: Sheri Denney

You can also use regular corn or grilled corn when in season.

If making this ahead of time add everything but the avocado and when you add the avocado squeeze a little lime juice over them so they don't brown as quickly.