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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!

Overhead shot of a white bowl of cowboy caviar, with a wooden spoon.

I’m a sucker for anything that I can scoop with chips. Bring on the chunky guacamole, Mexican bean dip or my crazy good 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, 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.

Overhead shot of a white bowl of cowboy caviar with avocado, with a squeezed lime, and Tostito ships.

Ingredients needed for Cowboy Caviar with Avocado:

  • Fresh Corn – I used four ears of corn for this recipe.
  • Seasonings – A pinch of cumin, chili powder, kosher salt, and freshly ground black pepper.
  • 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.
  • Beans – Black beans, rinsed and strained.
  • 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 gray tray with the ingredients for cowboy caviar.
A skillet with sautéed corn, and spices.

How to make Cowboy Caviar with Avocado:

  1. Sauté corn. Remove the corn from the cobs, and sauté in a little bit of olive oil. Add seasonings to taste. Let cool.
  2. Combine ingredients. Combine all the ingredients in a large bowl the tomato, jalapeño, cilantro, red onion, fresh corn, and avocados.
  3. Add dressing. Squeeze the lime on top of the dip, and then add a drizzle of red wine vinegar.
  4. Serve. Serve with Tostito scoops, or chips of your choosing.
A white bowl with ingredients for cowboy caviar, separated by ingredient.

Variations to this recipe:

  • Instead of sautĂ©ing your corn, you could use some Mexicorn (in a can) or 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.
Closeup shot of cowboy caviar with avocado, in a white bowl.

What to serve with this Cowboy Caviar:

A small white plate with Tostito ships filled with cowboy caviar, on a blue and white napkin.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this appetizer next: Crazy Good Corn Dip

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a white bowl of cowboy caviar, with a wooden spoon.

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 2 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Keyword: cowboy caviar with avocado
Prep Time: 20 minutes
Servings: 6 servings
Calories: 216kcal
Author: Sue Ringsdorf

Ingredients

  • 4 ears of corn – slightly sautĂ©ed
  • a pinch of cumin and chili powder
  • 5 medium roma tomatoes – diced (without seeds)
  • 1 large avocado – 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
  • kosher salt and freshly ground black pepper – to taste
  • 1 large lime – freshly squeezed
  • a drizzle of red wine vinegar

Instructions

  • Remove the corn from the cobs with a sharp knife. Saute the kernels in a little bit of olive oil, and seasonings (cumin, chili powder, salt, and pepper) to taste. Let cool.
  • Combine all the ingredients in a bowl – the cooled corn, tomatoes, avocado, red onion, jalapeño, cilantro, black beans, kosher salt, and freshly ground black pepper. Squeeze the lime juice over the mixture along with a drizzle of red wine vinegar. Stir well, and serve immediately with chips.

Notes

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

Nutrition

Calories: 216kcal | Carbohydrates: 35g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 723mg | Fiber: 11g | Sugar: 6g | Vitamin A: 677IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 2mg

2 Comments

  1. Perfect for a party! Lots of fun!

    1. Suebee Homemaker says:

      Great app for Friday night happy hour!

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