Flavorful, versatile, and quick to throw together — cowboy caviar is my go-to dip for serving when I’m short on time. It’s supposed to be served cold and requires minimal chopping, plus it uses canned corn and black beans for convenience. Ready in 10 minutes, it’s a great dip at your next summer BBQ or cookout.
Heather's Thoughts
Calling all chip and dip lovers out there! I see you. I know you. I am one of you! You're the type of person where if someone places an endless bowl of homemade dips and spreads, and irresistible salty chips next to it, you won't be able to stop.
Self-control? What is that? You have none and I feel you. Garden fresh salsa - gimme! Pineapple poblano salsa - yes, please! Mexican street corn dip - you're speaking my husband's love language!
Well, put on your stretchy pants because this easy cowboy caviar recipe is exactly that kinda dip. Bless it!
As a Southern cook, I am always prepared to have things stocked in my pantry, fridge, or freezer to be able to make something quickly if guests come over or bring a dish to someone's house. Most of the time it is an easy appetizer or cookies. I honestly have no clue why this is called the Southern caviar by some but I love it!
This comes together in 10 minutes in 1 bowl. Toss together drained and rinsed canned corn and black beans, diced tomatoes, avocados, chopped red onions, cilantro, and a simple dressing of balsamic vinegar, olive oil, and lime juice that can be added right in the bowl. Toss that all together and w pinch of salt, pepper, and garlic powder and you are ready to dive in! You can enjoy this right away or place in the fridge to chill for a couple of hours until needed. This is my #1 personal dip I bring to the pools during the summer and everyone enjoys it.
Key Ingredient Call-Outs
- Canned Ingredients - black beans and corn. I tend to like to use canned white corn but I can't always find it OR it is way more expensive than the yellow. I personally like the taste of the white corn better but both work just fine.
- Tomatoes - when I got this recipe from a friend back in college, she had written down Roma tomatoes so that is what I tend to use. However making this more tikes than I can count since then, I have used cherry tomatoes, farm fresh tomatoes from our CSA box, or just regular tomatoes if they look better - it truly doesn't matter. What matters is the size you cut them up in.
Step-by-Step Assembly
HEATHER'S PRO TIP - tortilla edition - Now the final step is to serve with fantastic tortilla chips. Not all chips are created equal and I am pretty picky. I will make a special trip just to get my favorite bag and oh my gosh they are addicting! This is my chip requirement: thin, crispy, salty, and not greasy. I kid you not, Walmarts Chili & Garlic chips are life-changing. Go get a bag and see for yourself, you won’t be disappointed!
If you want to make this the day before, make everything exactly as written but leave out the avocado. Wrap tightly and keep in the fridge and then add the avocados right before serving so they are fresh and bright green for your guests. You can keep cowboy caviar black beans in the fridge for 2 days. After a day the avocados will start browning - but if you don't mind the flavor is fine.
If we have a lot of leftovers, we love to put this on a salad! It has all the toppings we love on a salad, plus a dressing, so it makes it perfect to transform the recipe and use up the leftovers!
This cowboy caviar dip is basically 6 ingredients dumped into a large bowl and tossed together with some seasonings. Most things you will always have on hand so no extra grocery trips are required (even better!)
You will be making this for years to come just like I have because it is that good and that easy! You will have the recipe memorized by heart by the end of the summer.
Recipe
10-Minute Cowboy Caviar with Black Beans (Serve Cold)
- Total Time: 10 minutes
- Yield: 10-15 1x
- Diet: Gluten Free
Description
Flavorful, versatile, and quick to throw together — cowboy caviar is my go-to dip for serving when I’m short on time. It’s supposed to be served cold, and requires minimal chopping, plus it uses canned corn and black beans for convenience. Ready in 10 minutes, it’s a great dip at your next summer BBQ or cookout.
Ingredients
- 1 Can Black Beans (drained & rinsed)
- 1 Can White Corn (drained & rinsed)
- 6 Roma Tomatoes (diced)
- 2 Avocados (diced)
- 1 Small Red Onion (diced)
- ½ Bunch Cilantro (finely minced)
- 1 Teaspoon Balsamic Vinegar
- 1 Tablespoon Olive Oil
- 1-2 Tablespoons Lime Juice
- Salt, Pepper & Garlic Powder to taste
Instructions
- Drain and rinse the black beans and corn thoroughly. Add to a large bowl.
- Dice tomatoes, red onion, and avocado so that they are all relatively the same size. Add to black beans and corn.
- Finely mince cilantro and add to bowl.
- Add balsamic, olive oil, and lime juice. Toss to combined. Add spices to taste (about ½ - 1 teaspoon of each).
- Enjoy!
Notes
This can be stored in the refrigerator for 2-3 days or just before the avocados start browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ cup
- Calories: 90
- Sugar: 2.1 g
- Sodium: 149.6 mg
- Fat: 4.2 g
- Carbohydrates: 11.8 g
- Fiber: 4.3 g
- Protein: 3 g
- Cholesterol: 0 mg
