Cowboy Caviar

Cowboy Caviar. A popular, crowd-pleasing appetizer made with black beans, corn, tomatoes, cilantro, avocado, peppers, all tossed in a zesty dressing. 

Course Appetizer
Cuisine Mexican
Keyword cowboy caviar
Prep Time 15 minutes
Total Time 15 minutes
Servings 8


  • (1) 11-ounce can White Shoepeg Corn, drained (or 1 1/2 cups cooked frozen corn or corn-on-the-cob)
  • (1) 15-ounce can Black Beans (drained well)
  • (5) Roma Tomatoes (diced)
  • 1 Orange Pepper (finely diced)
  • 1/4 medium Red Onion (finely diced)
  • 3/4 cup Cilantro (diced)
  • 2 large Avocados (cut into bite-size pieces)
  • 1-2 Fresh Limes (juiced, I sprinkle on the avocado to keep from turning brown)
  • 1 cup Italian Dressing (or 1 pkg. Good Seasoning Italian Dressing packet mixed with EVOO and vinegar)
  • 1 teaspoon Garlic Salt
  • 1/2 teaspoon Cumin
  • 1 Jalapeno (optional) (de-seeded)


  1. In a large bowl, add corn, drained black beans, roma tomatoes, orange pepper, red onion, and cilantro. 

  2. Cut avocado into bite-size pieces and sprinkle with fresh lime juice.  Add to the bowl. Toss with Italian dressing, garlic salt, and cumin.  Add finely diced jalapeno, if using.  

  3. Season to taste. Serve with tortilla chips. 

Recipe Notes

*This recipe just gets better with time! If you want to make it ahead of time, I would suggest mixing all of the ingredients together except the avocado. This way it stays bright and green and doesn't get smooshed by the other ingredients.

*Also to keep the avocado from turning brown, I generously sprinkle fresh lime juice all over the avocado.  This helps to slow down the oxidation process which turns avocados brown.