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.
¼teaspoonCayenne Pepperoptional, it packs some heat
115 oz. can black beans, rinsed and drained
111 oz. can whole kernel sweet corn, drained
1cupbell pepperdiced (any color combination!)
⅓cupfresh cilantrofinely chopped
¾cupred oniondiced
¼cuplime juice
2Tablespoonsred wine vinegar
1teaspoonsalt
½teaspoonfresh ground pepper
Tortilla or Pita chipsfor dipping
Instructions
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.