Practical Woman’s Cowboy Caviar Dip

Yield

10–12 servings · Approximately 8 cups

Cook time

0 minutes

Rest / chill time

30 minutes

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) black-eyed peas, drained and rinsed
• 1 cup corn kernels, drained
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1–2 jalapeños, seeded and finely chopped, optional
• 1 cup Roma tomatoes, diced
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 1 tablespoon fresh lime juice
• 1–2 teaspoons honey or granulated sugar
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste

Method

1. In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, honey or sugar, garlic powder, cumin, salt, and black pepper until combined.
2. In a large mixing bowl, combine the black beans, black-eyed peas, corn, bell pepper, red onion, jalapeños (if using), diced tomatoes, and cilantro.
3. Pour the dressing over the vegetables and beans.
4. Toss gently until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
6. Just before serving, add the diced avocado and fold it in gently to prevent mashing.
7. Taste and adjust the salt, black pepper, or lime flavor as needed.
8. Transfer to a serving bowl and serve chilled.

Kitchen notes

Timing guide:
Cook time: 0 minutes

Practical Woman's Secret
Drain the beans and corn thoroughly before mixing. Add the avocado just before serving to keep it fresh, green, and beautifully chunky.