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Cowboy Caviar

Cowboy Caviar

Morgan Cranston, June 9, 2021

Nothing says summer party like a cold dip or salad, am I right? Forget the warm dips, soups and appetizers; I want something cooler than the air outside that’s easy to eat. That’s why one of my favorite summer dishes s a chilled, Cowboy Caviar served with tortilla chips (no cooking or  silverware required).

This dip combines fresh veggies with avocado and a refreshing vinaigrette. Make this appetizer for your next summer get together and I promise it will be the talk of the party.  


  • 1 red onion
  • 1 green pepper
  • 1 red pepper
  • 1 can Rotel diced tomatoes and green chiles 
  • 1 can black beans
  • 1 can black-eyed peas
  • 1 can sweet corn
  • 1-2 ripe avocados
  • ⅓ c. red wine vinegar 
  • ½ c. olive oil
  • 1 tbs. lime juice
  • 1 ½ tsp. chili powder 
  • ¼ c. granulated sugar
  • ½ tsp. garlic powder
  • Salt 
  • Pepper


Dice the red onion, red pepper and green pepper (remove seeds) and toss into a large bowl

Dump diced tomatoes, black beans, black-eyes peas and corn into a colander and rinse. Add to pepper and onion mixture.

Cut avocado into small chunks and add to bowl with other ingredients.

Whisk together vinegar, oil, lime juice, chili powder, garlic powder and sugar. Add the dressing to the bowl and mix all of the ingredients together.

Add salt and pepper to taste. Let chill.

Serve with tortilla chips, as a garnish for tacos, or just eat a big bowl by itself!

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Blog: The Patient Mom

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