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Cowboy Caviar with Avocado

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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!

We’re all about using fresh veggies in both main courses and sides/snacks. For other healthy recipes, try my Balsamic Glazed Tomatoes and Burrata, the most delicious Grilled Salsa, and some Easy Pico de Gallo!

A bowl of cowboy caviar dip on a tray with some chips beside it.

Texas Caviar

I’m a sucker for anything that I can scoop with chips. Bring on the chunky guacamole, Mexican bean dip or my hot jalapeno corn dip (yes, CRAZY good!). In fact, if I can get by with calling one of these dinner for our Friday night happy hour, I’m pretty happy.

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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.

My hand dipping a chip into a bowl of cowboy caviar.

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.
A tray of all of the ingredients for cowboy caviar.

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 3
Add dressing. Squeeze the lime on top of the dip, and then add a drizzle of red wine vinegar.

A lime being squeezed over a bowl of cowboy caviar.

Step 4
Serve. Serve with Tostito scoops, or chips of your choosing.

A gray tray with a bowl of cowboy caviar and a small bowl of Tostito chops, with cilantro beside it.

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:

Side shot of a bowl of cowboy caviar with Tostito chips inside the bowl.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this appetizer next: Crazy Good Corn Dip

xoxo ~Sue

A bowl of cowboy caviar, with avocado and chips.

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!
5 from 7 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 203kcal
Author: Sue Ringsdorf


  • 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


  • Slice the tomatoes in half and then squeeze out the liquid inside. Chop the tomatoes and add to a mixing bowl. Then chop up the jalapeño, onion, and cilantro and add to the tomato.
  • Add the black beans and corn to the bowl. Then add the diced avocado, salt, and pepper. Stir well.
  • Squeeze one lime on top of the ingredients, along with a couple of dashes of red wine vinegar. Test and add more salt and pepper as needed.
  • Serve cowboy caviar with Tostito chips, or enjoy as a side salad.


You can prep this recipe a couple of hours in advance, but don’t add the avocado until right before serving.


Calories: 203kcal | Carbohydrates: 33g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 136mg | Potassium: 684mg | Fiber: 11g | Sugar: 4g | Vitamin A: 699IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Gisela Bennett says:

    I’ll be making this for a Memorial day BBQ, so delicious and colorful!

  2. I was going to make pico and guac and found this recipe. Voila, best of both worlds. Easy to make and so fresh!!

    1. Suebee Homemaker says:

      So happy to hear this, Shari!

  3. We have this at every New Year’s Eve party. It’s always a hit! Thank you for thus delicious recipe!

    1. Suebee Homemaker says:

      Yay! Thanks for your feedback, Laura!

  4. So bright and great flavor! Another family favorite from your site! Went great with your Creamy Jalapeño Chicken.

    1. Suebee Homemaker says:

      That’s so good to hear, Kelly! Thanks so much for letting me know!

  5. Perfect for a party! Lots of fun!

    1. Suebee Homemaker says:

      Great app for Friday night happy hour!

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