Easy Cowboy Caviar

white bowl of cowboy caviar dip with a tortilla chip dipped in.

5 from 2 votes

Cowboy caviar is a beautiful and flavorful chunky dip made with juicy tomatoes, crunchy bell peppers, beans, corn, avocado, and cilantro coated in a spicy citrus homemade dressing. It can also be used as a side salad, a condiment, or a topping, but we love it best with tortilla chips to scoop up a little of everything in every bite!

Prep Time 15

Chill Time 20

Total Time 35

Servings cups

Author Melissa Williams

Ingredients

4 medium tomatoes diced
15 ounces black beans drained & rinsed
15 ounces pinto beans drained & rinsed
3 cups fresh corn kernels about 4 cobs, shucked
½ large red onion diced
1 small red bell pepper diced
1 small green bell pepper diced
2 medium avocados diced
2 small jalapenos seeded & diced
1 bunch cilantro chopped (about 1 cup packed)

Dressing

3 medium limes juiced
2 tablespoons olive oil
1 tablespoons granulated white sugar
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
salt and pepper to taste

Instructions

To a large serving bowl, add the tomatoes, beans, corn, red onion, bell peppers, avocado, jalapenos, and cilantro. Gently toss together.
4 medium tomatoes, 15 ounces black beans, 15 ounces pinto beans, ½ large red onion, 1 small red bell pepper, 1 small green bell pepper, 2 medium avocados, 2 small jalapenos, 1 bunch cilantro, 3 cups fresh corn kernels
To make the dressing, to a small bowl, whisk together the lime juice, olive oil, sugar, chili powder, cumin, garlic powder, and salt and pepper. Taste and adjust the seasonings as needed.
3 medium limes, 2 tablespoons olive oil, 1 tablespoons granulated white sugar, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, salt and pepper
Pour the dressing over the vegetables and gently toss to fully combine.
Cover and move to the fridge for at least 30 minutes for the flavors to come together.
Serve with tortilla chips.

Notes

Roast the corn for extra depth of flavor.
Drain canned or frozen corn well before mixing it in.
Don't like pinto beans? Use all black beans. Black eyed peas can also be used.
Leave jalapeño seeds in and add extra peppers for more heat.
If prepping ahead, add avocado just before serving to avoid browning—lime juice helps, but waiting is best.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Stir before serving as the dressing will settle to the bottom.

Nutrition