Cowboy Caviar
This cowboy caviar is an easy addition to a Mexican meal, potluck, or snacky meal.
Cowboy Caviar
Makes: About 5 cups
Print Recipe
Ingredients
- 1 15 oz can black eyed peas
- 1 15 oz can black beans
- 1 15 oz bag corn (frozen)
- ½ medium white onion (diced)
- 3 medium tomatoes (diced – you can use canned tomatoes to make the dip last longer)
- 1 cup cilantro (chopped)
- 1 medium jalapeno (diced – optional)
- 1 medium avocado (cubed – leave out to make the dip last longer)
- 1 medium bell pepper (diced)
Dressing: (You can use Italian dressing in the place of this dressing.)
- 2 Tbsp olive oil
- 2 Tbsp lime juice
- 2 Tbsp white vinegar
- 1 dash salt
Instructions:
- Chop the fresh vegetables into appropriate sizes.
- Combine all the vegetables in a large bowl.
- In a small bowl, mix together the dressing ingredients and pour over the other ingredients.
- Stir to combine then cover and put in the fridge until time to serve. This is best if it can sit for a couple hours.
Notes:
Make Ahead: This is a great dish to prepare ahead of time because it’s best if it sets for a couple hours at least so the flavors can blend.
*For an easier option, you can use Italian dressing in place of this dressing. Adjust this dressing recipe to taste.
Diet: Gluten Free, Dairy Free, Egg Free