Cowboy Caviar Fresh Dip (Print Version)
A colorful blend of beans, avocado, tomatoes, and corn with a tangy lime dressing for any gathering.
# Ingredients:
Vegetables and Legumes
01 -
3 Roma tomatoes, seeded and diced
02 -
2 avocados, diced
03 -
⅓ cup red onion, diced
04 -
15 ounces canned black beans, rinsed and drained
05 -
15 ounces canned black-eyed peas, rinsed and drained
06 -
1½ cups frozen corn kernels, thawed
07 -
1 bell pepper, diced, any color
08 -
1 jalapeño, seeded and finely diced
09 -
⅓ cup fresh cilantro, chopped
Dressing
10 -
⅓ cup olive oil
11 -
2 tablespoons fresh lime juice
12 -
2 tablespoons red wine vinegar
13 -
1 teaspoon granulated sugar
14 -
½ teaspoon salt
15 -
½ teaspoon black pepper
16 -
¼ teaspoon garlic powder
Serving
17 -
Tortilla chips, for serving
# Instructions:
01 -
In a large bowl, combine the diced tomatoes, avocados, red onion, black beans, black-eyed peas, thawed corn, bell pepper, jalapeño, and chopped cilantro. Stir gently to blend evenly.
02 -
In a separate bowl, whisk together olive oil, fresh lime juice, red wine vinegar, granulated sugar, salt, black pepper, and garlic powder until well emulsified.
03 -
Pour the dressing over the combined ingredients and toss thoroughly to coat all components. Refrigerate until serving. Stir well before presenting if not served immediately.
# Notes:
01 -
Toss the dip gently to avoid mashing the avocado while mixing.