Creamy Cowboy Caviar Recipe
This creamy cowboy caviar is fresh, colorful, and tossed in a tangy, creamy dressing. A quick and easy dip or side dish for parties, BBQs, or potlucks.
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
Ingredients
- 1 cup black beans rinsed and drained
- 1 cup black-eyed peas rinsed and drained
- 1 cup sweet corn fresh, frozen, or canned; if canned, drain it
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small red onion finely chopped
- 1 cup cherry tomatoes quartered
- 1 avocado diced
- 1/3 cup fresh cilantro chopped
For the Creamy Dressing:
- 1/3 cup sour cream or plain Greek yogurt for a lighter option
- 2 tablespoons mayonnaise
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
Instructions
Step 1: Prep the vegetables
- Start by rinsing and draining the black beans, black-eyed peas, and corn. Dice the red and green bell peppers, chop the onion, quarter the cherry tomatoes, and dice the avocado. Set everything aside.
Step 2: Mix the dressing
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Make sure the dressing is smooth and well combined.
Step 3: Combine the ingredients
- In a large mixing bowl, combine the black beans, black-eyed peas, corn, bell peppers, onion, cherry tomatoes, and cilantro. Gently toss to mix everything evenly.
Step 4: Add the creamy dressing
- Pour the dressing over the veggie mixture. Gently fold everything together, ensuring the creamy dressing coats every bite. Be careful not to mash the avocado too much.
Step 5: Chill and serve
- Let the creamy cowboy caviar chill in the fridge for at least 10 minutes to allow the flavors to meld. Serve it with tortilla chips, or enjoy it as a side salad.