The Cozy Cookbook is here! This Cowboy Caviar recipe is the ultimate summer side dish that comes with an easy homemade dressing. Use Greek or Italian Dressing for quick shortcut and make it a day ahead of time!
This pairs perfectly with my Homemade Salsa and Velveeta Queso!
Cowboy Caviar
If I had a dime for every summer BBQ I’ve made this recipe for, I’d have a lot of dimes.
It’s always super popular with any crowd, I love serving it with Pita Chips, they’re nice and firm and can hold the weight of every delicious ingredient that you scoop up. Tortilla chips work as well!
How to Make it
See recipe card below this post for ingredient quantities and full instructions
- Combine the dressing ingredients and set aside.
- Place the dip ingredients in a large bowl. Toss to combine. Pour dressing on top and toss to coat evenly.
- Serve immediately or refrigerate until ready to serve. This can be prepared a day in advance.
Storage
Store in an airtight container and refrigerate for up to 5 days.
I like to add saran wrap right over the surface to seal out as much air as possible.
Pro Tips
- Lime juice helps avocados maintain their freshness and color, so I like to give them a light coating of it after I’ve sliced them up.
- This avocado slicer makes cutting up the avocado and removing the pit clean and easy.
- Tomatoes can also be added to the mix, Roma tomatoes are best as they don’t have as much juice.
- A variety of beans can also be used, including chickpeas, black eyed peas, and pinto beans.
- If substituting Greek or Italian Salad Dressing, use just over 1/3 cup.
- Be sure to try my Chickpea Salad next!
What to Serve with Cowboy Caviar
This recipe goes well with salsa chicken, grilled burgers, chicken, shrimp, or steak.
Try These Next
-
- Corn Salad
-
- Homemade Salsa
-
- Baked Tacos
-
- Zucchini Parmesan
-
- Velveeta Queso
-
- Guacamole
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Cowboy Caviar
Ingredients
- 15 oz. black beans, rinsed and drained, 1 can
- 15.25 oz. whole kernel sweet corn, drained, 1 can
- 1 small red bell pepper, diced
- 1 jalapeno pepper, minced
- 1/3 cup fresh cilantro, finely chopped
- ¾ cup diced red onion
- 2 avocados, diced
Dressing
- ¼ cup lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon honey
- ¼ teaspoon chili powder
Instructions
- Combine the dressing ingredients and set aside.
- Place the dip ingredients in a large bowl. Toss to combine. Pour dressing on top and toss to coat evenly.
- Serve immediately or refrigerate until ready to serve. This can be prepared a day in advance.
- If preparing ahead of time: Toss with 1 tablespoon lime juice just before serving. You may also choose to slice up the avocado until just before serving for ultimate freshness.
Notes
- Store in an airtight container and refrigerate for up to 5 days.
- I like to add saran wrap right over the surface to seal out as much air as possible.
- Lime juice helps avocados maintain their freshness and color, so I like to give them a light coating of it after I've sliced them up.
- This avocado slicer makes cutting up the avocado and removing the pit clean and easy.
- Tomatoes can also be added to the mix, Roma tomatoes are best as they don't have as much juice.
- A variety of beans can also be used, including chickpeas, black eyed peas, and pinto beans.
- If substituting Greek or Italian Salad Dressing, use just over 1/3 cup.
- Be sure to try my Chickpea Salad next!
I could eat it alone with a spoon as a meal 🙂 whole family agrees!
Exactly how I feel too Nicole!!! 🙂