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
Scale
- 1 Can Black Beans (drained & rinsed)
- 1 Can White Corn (drained & rinsed)
- 6 Roma Tomatoes (diced)
- 2 Avocados (diced)
- 1 Small Red Onion (diced)
- 1/2 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 1/2 - 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: 1/4 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
