Cowboy Caviar with Avocado

5 from 7 votes

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

Total Time 25

Servings 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

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.

Notes

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

Nutrition