Ingredients:

  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) black-eyed peas, drained and rinsed
  • 1 cup (160g) frozen corn, thawed or fresh kernels
  • 1 red bell pepper, finely diced (approx. 1 cup / 150g)
  • 1 medium red onion, finely diced (approx. ½ cup / 75g)
  • 2 Roma tomatoes, seeded and diced (approx. 1 cup / 150g)
  • 1 jalapeño, seeded and minced (approx. 2 tbsp / 30g)
  • ½ cup (15g) fresh cilantro, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (21g) honey or agave nectar
  • 1 tsp (2g) ground cumin
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 2 ripe avocados, diced (approx. 2 cups / 300g)

Instructions:

  1. Dice the red bell pepper, red onion, Roma tomatoes, and jalapeño. Note: Keep them roughly the size of a black bean for consistent flavor.
  2. Pour the extra virgin olive oil, lime juice, honey, cumin, salt, and pepper into a small bowl or mason jar.
  3. Whisk the dressing vigorously until the mixture is smooth and slightly thickened.
  4. Place the drained black beans, black eyed peas, corn, and your diced vegetables into a large mixing bowl.
  5. Pour the dressing over the mix and toss gently with a spoon.
  6. Fold in the chopped cilantro until evenly distributed.
  7. Place the bowl in the refrigerator and chill for 30 minutes until the flavors are infused.
  8. Dice your avocados into small cubes.
  9. Gently fold the avocado into the Cowboy Caviar immediately before serving. Note: This prevents the avocado from mashing and turning the dip grey.