Cowboy Caviar with Avocado
This cowboy caviar makes a hearty dip, salsa, or salad with black beans, black eyed peas, corn, avocado, and more! What a delicious party appetizer!
Is it a salsa? Yes! Is it a bean salad? Yes! Whatever you want to call it, this bean and corn cowboy caviar is perfect for snacking with friends or enjoying as a side dish with dinner. I’ve seen versions of cowboy caviar at Trader Joe’s and Costco, but it’s so easy to make and much tastier with fresh ingredients. My version has a little California spin with added avocado. If you were wondering, we do in fact have cowboys and cowgirls in California. Every time I’ve had cowboy caviar, I’ve thought it would be really great with some avocado.
Now that game season is officially in full swing, I wanted to get you some great game-day appetizer ideas. Cowboy caviar is perfect for big gatherings. This recipe makes a good-sized bowl of fresh cowboy caviar. Set it on the table with a big bowl of chips and you’re ready to watch the game with all your friends. Or pack it in a storage container and take tailgating. I’ll admit I’m not one to watch football (don’t hate me), but I do have the snacks covered.
Cowboy caviar is made much the same way one would make salsa. Fresh tomatoes, onion, cilantro, and lime are in there, but this dip becomes much heartier than the average salsa when beans and sweet corn join the mix. While making this recipe I realized I don’t use black eyed peas nearly enough! Do you have any black eyed pea recipes for me to try next?
You just know this cowboy caviar is going to be good with two types of beans, crunchy peppers, onions, and super sweet corn. In our house this started as an afternoon appetizer scooped up with chips and ended as salad with our dinner. This mix would also be great served over salad greens. Since corn is still in season, I used two fresh corn cobs, but the rest of the year canned corn works just fine.
I had two ideas for integrating avocado into my California cowboy caviar. Stuff the bean salad into avocado “boats” or mix it in. While I adore stuffed avocado boats, mixing in would be best for a large party, or you’ll have to use quite a few avocados.
Don’t miss the super short video to get an even better idea of how this recipe is made!
- 1 small red onion, diced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 cup sweet corn, fresh or canned
- 5 Roma tomatoes, diced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can black eyed peas, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- juice of 2 limes
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 2 avocados, diced
- Tortilla chips, for serving
- Add onion, peppers, corn, tomatoes, black beans, black eyed peas, cilantro, lime juice, and spices to a serving bowl. Stir to combine and season with salt and pepper. Add more chili powder if you want more heat. Gently fold in the avocado so that it doesn't get mashed. If making this ahead of time don't add the avocado until serving. Serve with chips as a salsa or dip, or as a salad.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 167 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 227mg Carbohydrates: 27g Fiber: 8g Sugar: 7g Protein: 7g