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.
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)
2 tablespoon champaigne vinegar or red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
Shared at: Homemaker in Heels , Addicted to Recipes , A Pinch of Joy , Create with Joy , Judy H-J’S Thoughts , Marvelously Messy , Eye Heart , Premeditated Leftovers , Romance on a Dime , Home to 4 Kiddos , Off the Grid -30 , Granny’s Vital Vittles , Young Living Oil Lady , The DIY Dreamer , Claiming Our Space , My Sweet and Savory , Lady Behind the Curtain , Frugally Sustainable , Kelly the Kitchen Kop , We are That Family , Practically Functional , Bloom , Michelle’s Tasty Creations , Bear Rabbit Bear , Momnivore’s Dilemma , Miz Helen’s Country Cottage , Happy Hour Projects , Little Becky Homecky , Blissful and Domestic , The Frugal Girls , Here Comes the Sun , Young Living Oil Lady