Description
This Redneck Caviar, aka Cowboy Caviar, is so easy to make and it is absolutely delish! This recipe is one of my favorite Summer appetizer ideas and a MUST TRY!
Ingredients
Scale
- 15 ounce can black beans, rinsed and drained
- 15 ounce can black-eyed peas, rinsed and drained
- 15 ounce can southwest corn, drained
- 1/4 cup red onion, diced
- 2 roma tomatoes, seeds removed, diced
- 1 avocado, pit and skin removed, diced
- 1 red bell pepper, seeds removed, diced
- 1 jalapeño, seeds removed, diced
- 1/2 cup fresh cilantro, minced
- juice from 1 lime
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 bag of tortilla chips (tostito scoops are my favorite for this recipe)
Instructions
- Into a large bowl, add in the black beans, black-eyed peas, and southwest corn.
- Then, add in red onion, tomato, avocado, bell pepper, jalapeño, and cilantro.
- Next, squeeze in the lime juice. Pour in red wine vinegar, sugar, cumin, olive oil, and salt and pepper.
- Give the ingredients a good stir to mix all of the cowboy caviar dip together.
- Refrigerate for at least 30 minutes before serving.
- Serve with tortilla chips!
Notes
*Be sure to rinse and drain the canned corn, black eyed peas, and beans really well to avoid the extra liquid.
*Tostitos Scoops are my recommended chip for this recipe.
- Prep Time: 15 minutes
- Refrigeration time: 30 minutes
- Cook Time: 0 minutes
- Category: appetizer
- Method: no bake appetizer
- Cuisine: texas