Have you ever tried Cowboy Caviar? This fresh dip recipe is great with chips or as a topping for a taco salad. It reminds me of the flavors of a fresh Pico De Gallo with beans and veggies, like corn, peppers and avocado added. I made this recipe and my family ate it for several days with tortilla chips.

Related: Salsa, Avocado Salsa, Mango Salsa, 7 Layer Dip, Queso.

Ingredients

• Tomatoes – You’ll need diced tomatoes. Choose roma tomatoes or whatever you have in season.
• Avocado – Chopped fresh avocado.
• Red Onion – Chopped red onion.
• Canned Black Beans – You’ll need a 15-ounce can (rinsed and drained).
• Black Eyed Peas – You’ll need a 15-ounce can (rinsed and drained).
• Frozen Corn – Thawed. You may also use fresh corn.
• Jalapeño – One diced jalapeño (remove all the seeds).
• Bell Pepper – One diced bell pepper, we recommend orange or red to add color.
• Cilantro – Fresh chopped cilantro.
• Tortilla Chips – For serving.

Dressing Ingredients

• Olive Oil – Or avocado oil.
• Lime Juice – Fresh lime juice is a must.
• Red Wine Vinegar
• Salt
• Garlic Powder
• Black Pepper
• Granulated Sugar (optional)

Instructions

Begin by prepping and chopping all the ingredients. Thaw the corn. Rinse and drain the beans.

In a large bowl, combine the tomatoes, avocado, red onion, black beans, black-eyed peas, corn, peppers and cilantro. Gently mix then together until the ingredients are evenly mixed.

In a separate bowl, combine the remaining dressing ingredients and whisk them together (or shake in a sealed jar) until they are fully combined. Pour the dressing over the salad and mix gently once more.

Serve immediately with fresh tortilla chips.

Tips for Making

• If you have leftovers, you can store them in an airtight container in the refrigerator for several days. I ate mine as a snack for several days and even with the avocado mixed in, it was still delicious (but definitely best served fresh!).
• If you want to make this ahead for a party, I recommend not adding the fresh cut avocado until you are ready to serve.
• Feel free to tweak the ingredients a little. If you don’t like cilantro, omit it. If you are a garlic lover, add more. I ended up adding a bit more salt to mine. This is the sort of recipe that’s easy to tweak!
• Save dishes by serving this dip with chips—no utensils needed.
• This is a great potluck dish and it makes a good appetizer or side dish for taco nights at home.
• Want to add protein? Add some chopped chicken or shrimp to the mixture.
• Variations: You can also use garbanzo beans, kidney beans, pinto beans and any fresh vegetables for this dip recipe. 
• Try spooning some Cowboy Caviar on a burrito or a quesadilla for a ton of added flavor.

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