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This cowboy caviar is loaded with Mexican favorites like black beans, sweet corn, avocado, and a delicious variety of other ingredients that blend perfectly together in this easy to make dip.
“I want tacos” –(The hubs.)
The text I literally just got right now, as I sat down to talk to you about this Cowboy Caviar (AKA, “Mexican Corn Dip”). Can he read my mind? (We do that sometimes. More and more every day actually. It’s becoming a bit creepy. And he probably knows that I just said that.)
But yes, I was planning on using this leftover dip to throw into some tacos tonight with some seasoned ground beef. The fact that we even have any of this leftover to use in a meal is surprising, but, since this feeds 6 people, that’s probably a good thing. It’s filled with all of your favorite Mexican flavors, and is served cold so it’s easy to make ahead of time and keep in the fridge. That’s my kinda recipe peeps.
Speaking of reading each other’s minds, I knew exactly what my dear ol’ husband thought when I pulled this dip out of the fridge. “Um, there’s a whole lotta veggies in there. I think I’ll just have a burger.” That’s what he wanted to say. Luckily, he had his thinking cap on, and decided to just grab a chip and eat it. Goooooood hubby.
“mmmmmm! I don’t usually like this stuff… whatever this stuff is, like all this crap, I don’t usually like this kinda crap. But this is a home-run, mmmmmm!” (“nom nom nom”)
Translation? There’s no meat or cheese in it and no one blew up in flames. (Well, you can toss cubes of cheese in there, I’m not gonna lie, I did…I am who I am.) But it’s pretty dang good without it.
Now, let’s stare at some avocado, shall we?
IF by any chance meat and cheese is calling your name instead, I have two words for you. Cowboy Queso. I dare you to check out that recipe and watch the video. Before you know it, you’ll be dipping warm tortilla chips into meaty, cheesy-deliciousness while you toss your sombrero in the air with glee. Yes, with glee.
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- 2 Roma tomatoes diced
- 2 avocados diced
- 1 teaspoon Cumin
- 1 teaspoon Garlic Salt
- ¼ teaspoon Cayenne Pepper optional, it packs some heat
- 1 15 oz. can black beans, rinsed and drained
- 1 11 oz. can whole kernel sweet corn, drained
- 1 cup bell pepper diced (any color combination!)
- ⅓ cup fresh cilantro finely chopped
- ¾ cup red onion diced
- ¼ cup lime juice
- 2 Tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- Tortilla or Pita chips for dipping
Place the diced Roma tomatoes on a few paper towels to rid them of excess moisture.
Sprinkle the diced avocado with the cumin, garlic powder, and cayenne pepper. Use a spoon to gently mix the avocado pieces around to distribute the seasoning on all sides.
Add the diced tomatoes and seasoned avocado to a large bowl along with all remaining ingredients. Stir gently until well-combined.
If possible, allow it to chill for 1-2 hours prior to serving. Once removed from the fridge, stir gently to distribute the juices evenly throughout the dip.
Serve with tortilla or pita chips for dipping!