Cowboy Caviar
An easy-to-make dip packed with black beans, corn, avocado and tomatoes, this Cowboy Caviar is the best fresh homemade salsa dip recipe!
Servings 4
Calories 280kcal
Equipment
Ingredients
- 8 ounces canned black eyed peas
- 8 ounces canned black beans
- 1 cup canned sweet corn
- 2 roma tomatoes (1 cup chopped)
- 1 medium red onion
- 1 red pepper
- 1 jalapeño pepper
- 1 firm avocados
- 1/2 cup cilantro finely chopped
- 1/4 cup olive oil
- 2-3 limes about 1/4 to 1/3 cup of juice and zest
- 2 teaspoons honey optional
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Drain and rinse the beans and pat them dry with paper towels. Drain the corn.
- Wash and dice the tomatoes (if your tomatoes are extra juicy add the salt to them and let them sit while you finish chopping the rest of the ingredients, then drain the liquid). Finely dice the red onion, the bell pepper and avocado. Chop the cilantro.
- Wearing gloves, remove the seeds from the jalapeño pepper and finely chop it. Wash your chopping board and knife well.
- In a bowl, mix all the ingredients together - zesting and juicing the limes and seasoning with the salt and pepper and honey for sweetness (adjust salt to your preference).
- Serve immediately with tortilla chips or store in the fridge until ready to serve.
Video
Notes
Make Ahead Instructions
To make this recipe ahead, simply make as directed and store in the fridge for up to 24 hours before serving.Storage Instructions
Store this in an airtight container in the fridge for 2-3 days.Nutrition
Serving: 0.75cup | Calories: 280kcal | Carbohydrates: 34g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 303mg | Potassium: 555mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1452IU | Vitamin C: 61mg | Calcium: 43mg | Iron: 2mg