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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Appetizers / Cowboy Caviar

Cowboy Caviar

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By: Leigh Anne WilkesPosted: 7/26/17Updated: 9/21/21

This post may contain affiliate links. Please see disclosure policy here.

Cowboy Caviar goes by a lot of names.  Texas Caviar, black bean salsa, or Southwestern bean dip.  No matter what you call it, this classic relish dip should make frequent appearances at your summer cookouts.

Cowboy Caviar

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. Once 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.

Cowboy Caviar Recipe

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.

Cowboy Caviar

Be sure and add the avocado in right before serving so it doesn’t turn brown.  Do you have a favorite summer appetizer?

Cowboy Caviar

 

Check out more delicious dip recipes:

Copycat Chipotle Guacamole

Blender Salsa Verde

Chili Con Queso

Cowboy Caviar Recipe

5 from 1 vote

Cowboy Caviar

Recipe From: Leigh Anne Wilkes
Cowboy Caviar, Texas Caviar, black bean salsa, or Southwestern bean dip, no matter what you call this dip, it is always a crowd favorite! 
serves: 16 servings
Prep:10 minutes
Cook:0 minutes
0 minutes
Total:10 minutes
Rate Recipe

Ingredients

  • 1 can 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 cup Zesty Italian salad dressing
  • 1 lime
  • 1 avocado chopped

Instructions

  • Combine corn, beans, tomatoes, green onion and cilantro. Stir to combine
  • Add juice of lime and dressing
  • Just before serving add avocado
  • Serve cold with chips

Nutrition Facts:

Calories: 71kcal (4%) Carbohydrates: 11g (4%) Protein: 3g (6%) Fat: 2g (3%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 3mg Potassium: 229mg (7%) Fiber: 3g (13%) Sugar: 2g (2%) Vitamin A: 299IU (6%) Vitamin C: 7mg (8%) Calcium: 11mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Appetizer
Cuisine:American
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  1. Erin says

    Posted on 7/8 at 12:01 pm

    Do you use a whole bottle of dressing? It seems like it would be overpowering? Maybe not? I trust your judgement…

    Reply
    • Leigh Anne says

      Posted on 7/11 at 7:43 am

      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.

      Reply
      • Andrea says

        Posted on 7/19 at 10:36 am

        How big is the salad dressing bottle are you using?

        Reply
  2. Brittany says

    Posted on 3/14 at 3:42 pm

    I just came across this and it looks great! Thanks for sharing! 🙂

    Reply
  3. lynn says

    Posted on 12/29 at 11:41 pm

    Oooh, I must try this. Thanks for sharing.

    Reply
  4. Judi says

    Posted on 7/30 at 1:02 pm

    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!

    Reply
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