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