If you're in need of a crowd-pleasing new snack dip, try this Cowboy Caviar! I have a hard time sharing with others, I could eat the bowl myself.
Cowboy Caviar
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Cowboy Caviar
Category
snacks
Servings
4-6
Prep Time
15 minutes
If you need a new snack dip for the hot summer months ahead, try this Cowboy Caviar! It’s refreshing, it’s flavorful, it’s simple and great for a crowd. My husband and father-in-law came in after working all Saturday outside and they absolutely devoured it, so it’s “man-friendly!” Serve with chips to your crew while watching the big game, poolside, at the lake, on the front porch, at a picnic, on the back of the pickup...you get the idea!
There are lots of variations of Cowboy Caviar (some have avocado, some use black-eyed peas) but this is how I make it! I hope you give it a try.
Ingredients
-
1-2 cups whole kernel corn (off the cob, frozen or from the can, you choose)
- 1 can black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1/2 red onion, chopped
- 1 bell pepper of choice, chopped
- 1 jalapeño pepper, seeded and diced (leave seeds for heat)
- Fresh cilantro, chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 2 teaspoons sugar
- Salt & pepper to taste
Directions
- In a large bowl, add your corn kernels, can of black beans and chopped tomatoes, onion, bell pepper, jalapeño and cilantro.
In a small bowl, add olive oil, red wine vinegar, minced garlic and sugar and whisk together.
Pour dressing over all the vegetables and toss everything together to combine. Add salt and pepper to taste.
Serve with your favorite chips! Please see note about chilling.
Recipe Note
This dip can be served immediately but it’s extra refreshing if you chill it for a bit before serving.
You can make this dip a few hours in advance, I think it tastes better made fresh day-of. I wouldn't recommend making the day before serving.