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!
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Keyword cowboy caviar with avocado
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Calories 203kcal
Author Sue Ringsdorf
Ingredients
6mediumroma tomatoes- diced (without seeds)
1largeavocado (or more)- chopped
1/3cupred onion- diced
1largejalapeño- diced (with or without seeds)
1/3cupcilantro- chopped
15oz.black beans- rinsed and strained
10oz.Mexicorn- drained
kosher salt and freshly ground black pepper- to taste
1largelime- 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.