Cowboy Caviar with Jalapeños is a perfect dip for football Sundays, or any time for that matter. If you’re having a gathering of friends or family, this is a must make. It’s super easy to prepare, and is a definite crowd pleaser.
Yes, I know, there are a million variations of Cowboy Caviar, but this is by far one of my absolute favorites. Pickled jalapeños bring a bit of heat, but it is tempered by the sweetness of the corn. The dressing is a perfect balance of lime juice, honey, cumin, and chipotle. I just love the smoky heat of chipotle.
Never had Cowboy Caviar? You definitely need to make a batch. Not quite a salad, not quite a salsa, but definitely a tasty addition to any party table. You can serve it as a dip, a side dish, or even use it to top meat or a sweet potato.
Want more ideas for easy fiesta party dishes? Check out 20+ Ideas for your Cinco de Mayo gathering.
FAQs:
It will safely keep 2-3 days in the fridge. If you don't use avocado, you can store it longer.
My recipe uses black beans, corn, tomato, avocado, cilantro, and pickled jalapeno with a tangy honey lime chipotle vinaigrette. Most recipes call for black eyed peas, but I'm not a fan, so I simply omitted them. You can also add red onion and/or bell pepper if you choose. Most recipes also call for sugar in the vinaigrette, but I opted for a few tablespoons of honey instead. You can adjust this depending on how sweet you like the dressing.
How to Make Cowboy Caviar with Jalapeños:
- You are absolutely going to love how easy this dish is to prepare. I know you can chop veggies, so this is going to be a quick 20 minutes for you.
- If you’re using frozen corn, measure out 1 ½ cups and rinse under cool water to defrost. If using fresh, cook the corn, then cut the kernels off. Add to a large bowl. Drain and rinse a can of black beans, and add to the bowl with the corn. (You can also use your own cooked black beans—just measure out 1 ½ cups. Dice one cup of fresh tomato. (I prefer grape tomatoes or Campari for their flavor.) Mince two tablespoons pickled jalapeño and a half cup of fresh cilantro to add to the bowl. Finally, dice an avocado to add with your other ingredients. It’s easiest to cut the avocado in half, remove the pit, then slice both lengthwise and crosswise with a knife, being careful not to slice through the skin. Use a tablespoon to carefully scoop out the already diced avocado into the bowl.
- Prepare the vinaigrette: In a medium bowl whisk together all the dressing ingredients until well incorporated, about 45 seconds. Taste, and adjust seasoning to suit your tastebuds.
- Pour the vinaigrette over the bean and corn mixture, and gently stir to cover all the ingredients thoroughly. You want to be careful not to smash those avocados. Place the bowl in the fridge for a minimum of 30 minutes before serving, preferably about two hours.
Serving Suggestions:
- Keep it simple and serve with your favorite tortilla chips.
- Add it to a taco salad for out of this world flavor.
- Top twice-baked sweet pototoes.
- Serve it over grilled fish or chicken.
- Use it as a taco or quesadilla topping.
- Just spoon it right out of the bowl. Yep, I’ve definitely been known to do this.
Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.
Recipe Notes:
- You can use one can of black beans drained and rinsed, or 1 ½ cups cooked black beans.
- Use either fresh or frozen corn kernels. I’ve made it both ways, and while I prefer fresh, the frozen works just fine.
- You definitely want to prepare this at least 30 minutes ahead of time so that the dressing really has time to permeate the ingredients. I often prepare it the day before.
Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?
More Mexican-inspired Dips to Love:
Explore all the appetizer recipes from Inspired Fresh Life.
Cowboy Caviar with Jalapeños
Cowboy Caviar is a perfect dip for football Sundays, or any time for that matter. If you’re having a gathering of friends or family, this is a must make. It’s super easy to prepare, and is a definite crowd pleaser.
Ingredients
For the Dip:
- 1 ½ cups black beans (1 can)
- 1 ½ cups corn kernels
- 1 cup fresh tomato (chopped)
- ½ cup cilantro
- 1 ½ cups avocado, diced
- 2 tablespoons pickled
- jalapeño, finely diced
For the Vinaigrette:
- 3 tablespoons fresh lime juice
- 3 tablespoons avocado oil
- 2 tablespoons honey (substitute maple syrup or date nectar for vegan)
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon chipotle powder, or more to taste
Instructions
- You are absolutely going to love how easy this dish is to prepare. I know you can chop veggies, so this is going to be a quick 20 minutes for you.
- If you’re using frozen corn, measure out 1 ½ cups and rinse under cool water to defrost. If using fresh, cook the corn, then cut the kernels off. Add to a large bowl. Drain and rinse a can of black beans, and add to the bowl with the corn. (You can also use your own cooked black beans—just measure out 1 ½ cups. Dice one cup of fresh tomato. (I prefer grape tomatoes or Campari for their flavor.) Mince two tablespoons pickled jalapeño and a half cup of fresh cilantro to add to the bowl. Finally, dice an avocado to add with your other ingredients. It’s easiest to cut the avocado in half, remove the pit, then slice both lengthwise and crosswise with a knife, being careful not to slice through the skin. Use a tablespoon to carefully scoop out the already diced avocado into the bowl.
- Prepare the vinaigrette: In a medium bowl whisk together all the dressing ingredients until well incorporated, about 45 seconds. Taste, and adjust seasoning to suit your tastebuds.
- Pour the vinaigrette over the bean and corn mixture, and gently stir to cover all the ingredients thoroughly. You want to be careful not to smash those avocados. Place the bowl in the fridge for a minimum of 30 minutes before serving, preferably about two hours.
Notes
You can use one can of black beans drained and rinsed, or 1 ½ cups cooked black beans.
Use either fresh or frozen corn kernels. I’ve made it both ways, and while I prefer fresh, the frozen works just fine.
You definitely want to prepare this at least 30 minutes ahead of time so that the dressing really has time to permeate the ingredients. I often prepare it the day before.
Nutrition Information
Yield 8 Serving Size ½ cupAmount Per Serving Calories 191Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 54mgCarbohydrates 22gFiber 6gSugar 7gProtein 5g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Laura
This is definitely going on my summer recipe list!
Inspired Fresh Life
I hope you like it as much as we do 😊