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.


– 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

STEP ONE: Drain and rinse the black beans and corn. Add to a large bowl.

STEP TWO: dice the tomatoes and red onion

STEP THREE: mince cilantro and cube up the avocados.

STEP FOUR: Add everything to a large bowl with olive oil, balsamic, lime juice and seasonings.

Mix everything up to combine.

Serve this right away or cover it and place it in the fridge until needed.