Cowboy Caviar Dip



6 Roma tomatoes , seeds removed, diced

6 ripe avocados diced

2 15 oz cans black beans , rinsed and drained

2 15 oz cans black eyed peas , rinsed and drained

3 cups frozen sweet corn , thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly).

2 bell pepper , diced (I used half a green and half a red, but color doesn’t matter)

2/3 cup red onion , diced


2/3 cup olive oil

4 Tablespoons red wine vinegar

4 Tablespoons lime juice (fresh preferred)

1 teaspoon salt

1 teaspoon pepper

1/2 tsp garlic powder

tortilla chips , for serving


Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, and pepper in a large bowl. Toss/stir well so that ingredients are well-combined.
In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
Pour dressing over other ingredients and stir/toss very well.
Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

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