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Cowboy Caviar is a fresh, no-cook bean dip made with black-eyed peas, black beans, corn, and fresh vegetables tossed in a zesty lime and red wine vinegar dressing. It's a make-ahead crowd-pleaser that works as both a dip and side salad.
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Dice the red onion, red bell pepper, Roma tomatoes, and jalapeño into small pieces, close to the size of the beans.
In a large bowl, combine the black-eyed peas, black beans, corn, red onion, red bell pepper, tomatoes, jalapeño, and cilantro.
In a small bowl or jar, whisk together the red wine vinegar, lime juice, olive oil, garlic, cumin, salt, and pepper to make the dressing.
Pour the dressing over the bean and vegetable mixture and toss to combine.
For best flavor, refrigerate the dip for 1 hour to allow the flavors to develop (optional but recommended).
Just before serving, fold in the diced avocado.
Season to taste with salt and pepper, garnish with additional cilantro, and serve with tortilla chips.
Written automatically by CookOS, not by the creator.
Store covered in the refrigerator for up to 2 days; add avocado just before serving. Best served chilled.
Written automatically by CookOS, not by the creator.
Yes. Make the dip through step 5 and refrigerate for up to 24 hours. Add the diced avocado just before serving to prevent browning.
Chickpeas or white beans work well as replacements while maintaining the creamy texture.
Yes, the dip is delicious without it. Omit step 6 if you prefer, or add extra cilantro or diced cucumber for crunch.
The recipe recommends 1 hour refrigeration for flavors to develop, but it can be served immediately if needed.
Yes, all ingredients are plant-based and vegetarian-friendly.
