| |

Cowboy Caviar with Avocado

This post may contain affiliate links which won’t change your price but will share a commission.

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.

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 1 vote
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Prep Time: 20 minutes
Servings: 6 servings
Calories: 203kcal
Author: Sue Ringsdorf

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

  • 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.

Notes

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

Nutrition

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!

2 Comments

  1. Perfect for a party! Lots of fun!

    1. Suebee Homemaker says:

      Great app for Friday night happy hour!

Leave a Reply

Your email address will not be published.

Recipe Rating