Cowboy Caviar

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Cowboy Caviar

Author: Lisa Zapatka

The dip that eats like a salad!

Fresh, colorful, crunchy and loaded with all the good stuff—beans, corn, tomatoes, peppers, onion, avocado and a bright, zesty dressing. Give me a big bowl and a bag of tortilla chips and I’m happy!

Perfect for summer cookouts, parties, or honestly… straight out of the bowl with a spoon.

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Ingredients

• Dip:
• 3 plum tomatoes, cored, seeded and diced
• 1 small red onion, finely diced
• 1 (15.5 oz) can black beans, drained & rinsed
• 1 (15.5 oz) can black-eyed peas, drained & rinsed
• 2 cups (3 ears or you can use frozen) corn kernels
• 1 orange bell pepper, diced
• 1-2 jalapenos (depending how hot you like it), finely diced
• 1/2 cup fresh cilantro, chopped
• 1 bunch of scallions, ends and tops removed, diced
• 3 ripe avocados, diced
• Dressing:
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloved, minced
• 1-2 tsp fine sea salt, adjust according to taste
• 1 tsp black pepper
• 1 lime, juiced

Instructions

1. In a large bowl, mix all of the dip ingredients together except the avocado
2. Whisk the dressing ingredients together including half of the lime juice
3. Pour dressing over dip and combine well
4. Dice the avocados and drizzle with the other half of the lime juice to prevent oxidation
5. Carefully fold the avocado into the dip
6. Serve with corn tortilla chips or as a side salad dish