This Cowboy Caviar Dip is an easy cold appetizer idea made with black beans, corn, and fresh vegetables, all tossed in a tangy dressing. A perfect chip dip recipe to serve at any get-together!
This is the recipe that I’m known for! I love how simple it is to make—just toss everything in a bowl (this is my favorite serving bowl ever!), mix, and chill. It’s an easy make-ahead appetizer that is flavorful and refreshing.
Serve it over with my Grilled Vegetables with Balsamic Vinegar & Herbs or my One-Pan Winter Salad with Steak.
How to Make Cowboy Caviar Dip
Ingredients you’ll need for the dressing
Ingredients you’ll need for the dip
Step-by-Step Guide
1. Slice the tomatoes, dice the avocado, and the rest of the vegetables.
2. Chop the cilantro.
3. Add the dressing ingredients to a large bowl, and stir well to combine.
4. Add the rest of the ingredients to the bowl, and juice the lime into the bowl.
5. Gently toss the ingredients.
6. Refrigerate for 1 hour, or until ready to serve.
Serve and Enjoy!
Serve with tortilla chips.
Copy this:
Serving bowl for dips and snacks
Chip and dip serving set
Important Recipe Notes
- Rinse and drain the beans well to remove extra liquid and keep the dip from getting soggy.
- Add avocado last to help prevent browning—especially if you’re making it ahead.
- Let it chill before serving for at least an hour. This helps all the flavors blend together.
- Adjust the spice level by adding more or less jalapeño or cayenne pepper.
- Use fresh ingredients—fresh lime juice, cilantro, and tomatoes really make a difference in flavor.
- Keep leftovers in an airtight container in the fridge for up to 2 days. Stir gently before serving again.
Cowboy Caviar Dip
Ingredients
- For The Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ tsp cayenne pepper
- For The Dip:
- 15 oz can black beans, rinsed and drained
- 15 oz can black eyed peas rinsed and drained
- 15 oz can sweet corn
- 10 oz package cherry tomatoes, sliced in half
- 2 avocados, pitted and diced
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 jalapeno, finely diced
- ¼ cup fresh cilantro, chopped
- juice from 1 lime
Instructions
- Slice the tomatoes, and dice the avocado, and the rest of the vegetables.
- Chop the cilantro.
- Add the dressing ingredients to a large bowl, and stir well to combine.
- Add the rest of the ingredients to the bowl, and juice the lime into the bowl.
- Gently toss the ingredients.
- Refrigerate for 1 hour ,or until ready to serve.
- Serve with tortilla chips.