Don’t ask me why this is called Cowboy Caviar because I have no idea. What I do know though is that it is yummy. I got the recipe from my sister in law Jayna who fixed it for Grandma and Grandpa Wilkes’ 80th birthday party a few years ago.
It has become a favorite summer appetizer at our house, especially when tomatoes are in season. Last summer I took it to a potluck and so did two other women. They were all slightly different versions and I have to say – I liked this version the best.
It has a bit of chopping involved – tomatoes, avocado, cilantro and green onions but goes together quick . I like to refrigerate it for a while before serving so all the flavors can meld together. We used tortilla chips to dip.
Be sure and add the avocado in right before serving so it doesn’t turn brown. Do you have a favorite summer appetizer?
- 1 can whole corn, drained
- 1 can black beans, rinsed and drained
- 5 roma tomatoes, seeds removed and diced
- 1 bunch green onions, chopped
- 1 bunch cilantro, chopped
- 1 bottle Kraft Zesty Italian salad dressing
- fresh lime
- 1 avocado, chopped
- Combine corn, beans, onion and cilantro
- Add juice of lime and dressing
- Just before serving add avocado
- Serve cold with chips
Stay Updated!
Need more recipes and creative ideas? Sign up and get a FREE copy of my ebook! Do you think your friends would love this too? Please share my blog with them. Thanks!
Latest posts by Leigh Anne (see all)
- Summer Travel Wardrobe - June 25, 2017
- How To Make Ice Cream In A Bag - June 23, 2017
- Texas Almond Sheet Cake - June 21, 2017
One of my favorite recipes! I use is as a salsa over a salad with grilled chicken, similar to Chili’s Quesadilla Explosion salad. It’s awesome!
Think I’ll try this at a block party tomorrow for the 4th. All your recipes are so yummy!
I love this stuff! I make it for my whole meal with tortilla chips or cucumber slices sometimes! I was just looking to see how others made it 🙂 Great recipe and post!
I first ate this last year.. amazed I had never before. It took me about a week to make my ownm my spouse and I ate it until gone..one way to keep the avacado from turning is powered asorbic acid, or put lime all over the avacados. I’d never heard of this before but truly have enjoyed it since. We use it as a whole meal during hot summer days when cooking is just too hot.
My friend makes this with tri-colored peppers (red, yellow, green) and uses a vinegar-oil-sugar dressing. It’s great with grilled chicken, fish (especially salmon) and pita chips.
I love this…….I like mine with a kick so I add a jar of jalapenos with the juice…
I also put in a can of kidney beans as well as the black beans…it’s great on burgers too!
Oooh, I must try this. Thanks for sharing.
I just came across this and it looks great! Thanks for sharing! 🙂
Do you use a whole bottle of dressing? It seems like it would be overpowering? Maybe not? I trust your judgement…
I usually use about 3/4 of it -the last time I made it I put in two cans of black beans and two cans of corn so I used the whole bottle. You can just put it in until it is the consistency you like.
How big is the salad dressing bottle are you using?