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During a recent gathering at my house a friend brought over a bean type dip. He called it Cowboy Caviar. I had never heard of it but it was delicious. I decided to do a little research and find out if anyone else had heard of this. I found out it’s pretty popular down south. I came across several different ways to make it. The original recipe called for black eyed peas. Many people substitute black beans for the black eyed peas. Which is what I did.

It’s a really great tasting dip. Easy to make. Adding Avocado makes it even better for you. I adapted my friend’s recipe to my liking and with what I had on hand. I omitted the cilantro in mine, not a big fan. I used all fresh vegetables.

You’ll need:

2 cups black beans or 2 cans drained

2 ears of fresh corn cooked and cut off the cob or 1 can drained

2 large tomatoes diced or one can diced

1 large avocado diced

1/2 cup sweet onion diced

1 tablespoon hot sauce (optional)

 1/4 cup cilantro (optional)

Dressing

2 tablespoon champaigne vinegar or red wine vinegar

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon pepper

Combine all the ingredients together in a large bowl.

Cover and chill. So easy. It looks so colorful.

Serve with tortilla chips. I love scoops 🙂