Cowboy Caviar

Beans, corn, and avocados, this trio of flavor perfection is the backbone of Cowboy Caviar! Add tomatoes and cilantro, & you've got a rodeo-worthy fun time!

Course Appetizer, Side Dish

Cuisine American

Keyword Cowboy Caviar, southern side dishes, texas caviar, vegetarian side dishes

Prep Time 15

Total Time 15

Servings -10 servings

Calories 268kcal

Author Kathleen

Ingredients

1 tablespoon red wine vinegar
4 tablespoons fresh lime juice
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 (15-ounce) cans black beans canned, drained and rinsed
1 (17-ounce) can whole kernel corn canned, drained and rinsed
3 large tomatoes chopped
1/2 cup red onion chopped
1/2 cup fresh cilantro chopped
2 large avocado sliced

US Customary - Metric

Instructions

In a large bowl, whisk together red wine vinegar (1 tablespoon), lime juice (4 tablespoons), olive oil (2 tablespoons), salt (1 1/4 teaspoons), and pepper (1/2 teaspoon).
Add black beans (2 cans), corn (1 can), tomatoes (3), red onion (1/2 cup), and cilantro (1/2 cup) and mix to evenly combine. Gently fold in the avocado (2).
Chill in the fridge for 1 hour to allow flavors to combine. Serve.

Notes

Avocados: These yummy things are technically fruits! Does that make this a fruit salad? You be the judge! Full of good fats, avocados provide a richness of flavor and color and are surprisingly high in fiber.
Fresh tomatoes: Fresh is best — especially in the summer when ripe tomatoes are bountiful! I love using standard vine tomatoes, but if you can find heirlooms they bring a delicious sweet flavor. No matter what type of tomato you use, try to remove the seeds before adding so you don’t get an overly watery dip!
Corn: is a must and can be added as fresh cooked or frozen, thawed, and drained. I often add Trader Joes Brand of “Roasted Corn.” I love the added smokiness the roasting adds to the overall flavor of the dish without me having to go to any extra effort!
Beans, beans: There are so many beautiful shapes and colors of beans, and they’re all super good for you, so feel free to substitute and/or combine more than one bean in this recipe. Cannellini beans or small red kidney beans both work great!

Nutrition