Cowboy Caviar with Avocado
Cowboy Caviar with Avocado is a classic recipe that can’t be beat. Combining fresh veggies with black beans and a simple dressing of red wine vinegar and fresh lime juice, this appetizer gets rave reviews!
Texas Caviar
I’m a sucker for anything that I can scoop with chips. Bring on the chunky guacamole, Black Eyed Pea Dip or hot jalapeno corn dip. In fact, if I can get by with calling one of these dinner for our Friday night happy hour, I’m pretty happy.
There is always an occasion for “junk food” for dinner (as my mother would say), and I believe we should indulge once in a while. 😀
The nice thing about THIS junk food (cowboy caviar aka Texas caviar!), is that the actual dip part is healthy! So if you want, you can eat it as a salad, mix it with some protein-rich quinoa, or add chicken to it. But if you are like me, you’ll want to scoop it up with chips.
We’re all about using fresh veggies in both main courses and sides/snacks. For other healthy recipes, try our Balsamic Glazed Tomatoes and Burrata, the most delicious Grilled Salsa, and some Easy Pico de Gallo!
Ingredients needed for Cowboy Caviar with Avocado:
- Tomatoes – Use Roma tomatoes, and remove the seeds before dicing. I like to slice them in half, and then squeeze out the seeds.
- Onion – Red onion is the perfect flavor for this dip.
- Cilantro – A handful of cilantro is key!
- Jalapeño – I used two small jalapeños, but you could use one large one as well. Leave out the seeds if you don’t care for the spice.
- Corn – I use Mexicorn.
- Beans – Black beans, rinsed and drained.
- Avocado – One perfectly ripe avocado.
- Lime – Squeeze one lime over the dip to keep the avocado fresh and for a zesty flavor.
- Vinegar – Just a drizzle of red wine vinegar, if desired.
How to make Cowboy Caviar with Avocado:
Step 1
Prep veggies. Slice the tomatoes in half. Then squeeze out the liquid and some of the insides of each half. Chop in small pieces and add to a mixing bowl.
Then chop up the onion, jalapeño, cilantro, and add to the bowl.
Step 2
Add beans and corn. Add the rinsed and drained black beans and the drained Mexicorn to the bowl.
Step 3
Add the avocado. Dice up the avocado (between one and two – you decide!) and add to the dip. Stir well.
Step 4
Add dressing. Squeeze the lime on top of the dip, and then add a drizzle of red wine vinegar.
Step 5
Serve. Serve with Tostito scoops, or chips of your choosing.
Variations to this recipe:
- Instead of using canned Mexicorn, you could sauté up some fresh corn or use thawed frozen corn.
- Try using another type of bean – pinto, cannelloni, or black-eyed peas.
- Add in some other veggies – like chopped zucchini or yellow squash.
- Use a bit of olive oil, instead of the vinegar or in addition to.
- Add in some diced shrimp. (We love adding shrimp!)
What to serve with Cowboy Caviar:
- You must, of course, serve this Mexican-inspired dip with a margarita. Try our Classic Skinny Margaritas, Blackberry Peach Margaritas, or a Tropical Tequila Sangria.
- If you want a spicy paring, make these Jalapeño Tuna Cakes or Honey Sriracha Shrimp Bowls along side this caviar.
- My personal fav is to pair this dip with some Healthy Taco Salads. You can’t go wrong with whatever you choose!
Kitchen Tools Used: (Affiliate Links)
xoxo ~Sue
Cowboy Caviar with Avocado
Ingredients
- 6 medium roma tomatoes – diced (without seeds)
- 1 large avocado (or more) – chopped
- 1/3 cup red onion – diced
- 1 large jalapeño – diced (with or without seeds)
- 1/3 cup cilantro – chopped
- 15 oz. black beans – rinsed and strained
- 10 oz. Mexicorn – drained
- kosher salt and freshly ground black pepper – to taste
- 1 large lime – freshly squeezed
- a drizzle of red wine vinegar
Instructions
- Prep veggies. Slice the tomatoes in half. Then squeeze out the liquid and some of the insides of each half. Chop in small pieces and add to a mixing bowl.Then chop up the onion, jalapeño, cilantro, and add to the bowl.6 medium roma tomatoes, 1/3 cup red onion, 1 large jalapeño, 1/3 cup cilantro
- Add beans and corn. Add the rinsed and drained black beans and the drained Mexicorn to the bowl.15 oz. black beans, 10 oz. Mexicorn
- Add the avocado. Dice up the avocado (or two avocados) and add to the dip. Stir well.1 large avocado (or more)
- Add dressing. Squeeze the lime on top of the dip, and then add a drizzle of red wine vinegar.1 large lime, a drizzle of red wine vinegar, kosher salt and freshly ground black pepper
- Serve. Serve with Tostito scoops, or chips of your choosing.
I’ll be making this for a Memorial day BBQ, so delicious and colorful!
I was going to make pico and guac and found this recipe. Voila, best of both worlds. Easy to make and so fresh!!
So happy to hear this, Shari!
We have this at every New Year’s Eve party. It’s always a hit! Thank you for thus delicious recipe!
Yay! Thanks for your feedback, Laura!
So bright and great flavor! Another family favorite from your site! Went great with your Creamy Jalapeño Chicken.
That’s so good to hear, Kelly! Thanks so much for letting me know!
Perfect for a party! Lots of fun!
Great app for Friday night happy hour!