Cowboy Caviar
Description
Serve this appetizing dip at pot lucks, outdoor parties and gatherings. It is so good, everyone will ask for the recipe if they don't already have it.
Ingredients
14.5 oz. can black beans, drained and rinsed
14.5 oz. can black-eyed peas, drained and rinsed
7 oz. can white shoepeg corn or favorite corn, drained and rinsed
4 Roma tomatoes, diced and seeds removed
3 ripe, firm avocados, diced
4 green onions, thinly sliced (or half of a purple onion, diced)
3 garlic cloves, minced
1/2 c. zesty Italian dressing
1/2 bunch cilantro, chopped finely
freshly squeezed juice from 1-2 limes
freshly ground black pepper, to taste
salt, to taste
tortilla chips, for dipping
Directions
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Drain and rinse black eyed peas, black beans, and corn. Place in a large bowl.
Wash tomatoes and onions. Slice the green onions finely; add to the bowl. Dice tomatoes, removing seeds and insides to make sure that there isn't too much liquid in the dip. Put the diced tomatoes and cilantro in the bowl.
Dice the avocado; squeeze a little lime juice over the avocados so they don't brown quickly. Squeeze the remaining lime juice into the bowl. Add minced garlic. Add the Italian dressing; stir to coat. Add salt and pepper, to taste.
Chill in the refrigerator until cold and flavors have marinated together. This dip is best served the same day as prepared.
Serve with tortilla chips.
10 servings.
Prep Time
Cook Time
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