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Cowboy caviar in a pink bowl with wooden serving spoons, made with black beans, corn, tomatoes, avocado, and cilantro

Easy Cowboy Caviar

A fresh, colorful bean and veggie salad that doubles as a dip. No cooking required, ready in one bowl, and perfect for potlucks, barbecues, and lazy summer nights.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 can (15 oz) sweet golden corn drained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) black-eyed peas drained and rinsed
  • 1 red bell pepper diced
  • 3 Roma tomatoes diced
  • 1 jalapeño seeded and finely diced
  • 2 avocados diced
  • 1 small bunch fresh cilantro chopped
  • 2 limes juiced
  • 1 packet zesty Italian dressing mix or about ⅓ cup zesty Italian dressing

Method
 

  1. Drain and rinse the corn, black beans, and black-eyed peas, then add them all to one big bowl.
  2. Dice the red bell pepper, Roma tomatoes, and jalapeño and toss them in. Leave the jalapeño seeds out for a milder bite.
  3. Chop the cilantro and add it in.
  4. Fold in the diced avocado so it stays in pretty chunks instead of turning to mush.
  5. Sprinkle the zesty Italian dressing mix over the top and squeeze the limes over everything.
  6. Gently mix it all together and add salt and pepper to taste.
  7. Cover and chill for at least 30 minutes so the flavors can meld, then serve with tortilla chips.