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Cowboy Caviar That Disappears Fast

Colorful bowl of Cowboy Caviar with beans, corn, avocado, and lime dressing
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This Cowboy Caviar is a bright, chunky bean and corn dip tossed with avocado, crisp vegetables, and a tangy lime dressing.

Ingredients

Scale
  • 15 oz. black beans, rinsed well and drained
  • 15.25 oz. whole kernel sweet corn, drained
  • 1 small red bell pepper, cut into small pieces
  • 1 jalapeno pepper, finely minced
  • 1/3 cup fresh cilantro, chopped fine
  • 3/4 cup red onion, diced
  • 2 avocados, diced
  • 1/4 cup lime juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon honey
  • 1/4 teaspoon chili powder

Instructions

  1. Whisk the lime juice, red wine vinegar, salt, black pepper, honey, and chili powder in a small bowl until blended.
  2. Add the black beans, corn, red bell pepper, jalapeno, cilantro, red onion, and avocado to a large bowl.
  3. Fold the mixture gently so the avocado stays in nice pieces.
  4. Drizzle the dressing over the bowl and toss lightly until everything is coated.
  5. Serve right away, or cover and chill until it is time to eat.
  6. For make-ahead prep, add 1 tablespoon lime juice before serving, or dice the avocado just before serving for the freshest bite.

Notes

  • Keep leftovers in a sealed container in the refrigerator for up to 5 days.
  • Press plastic wrap against the surface before closing the container to limit air exposure.
  • A little lime juice helps the avocado stay fresh-looking after slicing.
  • Roma tomatoes may be mixed in because they add flavor without too much liquid.
  • Chickpeas, black eyed peas, or pinto beans can be used for a different bean blend.
  • For a shortcut dressing, use just over 1/3 cup Greek or Italian salad dressing.

Nutrition

Keywords: Cowboy Caviar, bean dip, corn dip, avocado dip, summer side dish

Find it online: https://thekitchenfinesse.com/2026/05/05/cowboy-caviar-recipe/