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Cowboy Caviar with a California Twist

A fresh, colorful, no-cook appetizer loaded with black beans, black-eyed peas, corn, and crisp vegetables — with a creamy avocado twist from viewer Edward. Ready in 20 minutes and perfect for any cookout.
Prep Time 20 minutes
Serving Size 10 servings

Ingredients

  • 1 can 15.5 oz black beans, drained and rinsed
  • 1 can 15.5 oz black-eyed peas, drained and rinsed
  • 1½ cups corn frozen and thawed, or canned
  • 1 bell pepper chopped (any color)
  • 1 jalapeño seeded and diced
  • ⅓ cup red onion finely chopped
  • 3 Roma tomatoes seeded and chopped
  • ⅓ cup cilantro chopped
  • 2 avocados diced
  • Tortilla chips for serving

Dressing:

  • ⅓ cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder

Instructions

  • Drain and rinse the black beans and black-eyed peas until the water runs clear. Add to a large bowl with the corn. (If using frozen corn, run it through hot water in a colander to thaw.)
  • Chop the bell pepper, jalapeño, red onion, and tomatoes. Seed the tomatoes and use the firmer outer flesh so they hold up. Add to the bowl.
  • Add the chopped cilantro (or leave it out to taste).
  • Score each avocado in the skin, squeeze the diced flesh into the bowl.
  • Whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
  • Pour the dressing over everything and toss gently to keep the avocado intact. Serve with tortilla chips.

Video

Notes

Best served the day it's made because of the avocado. To make ahead, prep the base and dressing separately and fold in the avocado just before serving. Adjust heat by seeding the jalapeño (milder) or leaving seeds in (hotter). Leftovers keep 2–3 days covered in the fridge.