Need a dip for a party? Need a delicious side dish? Then you have got to try my version of cowboy caviar, also known as Texas caviar.
My sister-in-law made this for us when we went and visited a few years ago and we've been making it ever since. 

It's quick and easy and oh so flavorful. 

It's full of wholesome ingredients like, black beans, avocado, red pepper and corn, topped with olive oil, lime juice and a few special ingredients that make my taste buds sing.

This is on the menu for Super bowl Sunday at our house!
 

Cowboy Caviar (The BEST Corn Dip or Salad)

This tasty dip can also be served as a salad if you so desire. But I'm partial eating like a dip with crispy tortilla chips.

My version of cowboy caviar is notably different than the typical recipe. 

First there is the absence of some ingredients. There are no black eyed peas, tomatoes, onions or vinegar in my version. 

The reason for this is because I'm not a big fan of any of those ingredients. Sure, I'll eat them. But if I'm making it, I'm going to make it how I like it. 



Second, I use canned corn instead of frozen or fresh corn. (That's just a personal preference and you can adapt as you desire and to accommodate what you have on hand.)

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We typically call this corn salsa at our house. 

This would be a great side dish for burgers or sloppy joes. We also often have it with tacos or enchiladas or when any type of Mexican food is the main course.

INGREDIENTS NEEDED FOR COWBOY CAVIAR

• black beans
• corn
• red bell pepper
• avacado
• garlic cloves, minced
• salt
• cayenne pepper
• sugar
• olive oil
• fresh lime juice
• fresh cilantro

HOW TO MAKE A BLACK BEAN AND CORN SALAD RECIPE (AKA COWBOY CAVIAR)

This simple recipe is really so easy to make.  

Simply dump all the ingredients into a large bowl and give it a stir. 

Tips:

• Drain and rinse the black beans before adding.
• Drain the liquid from the corn before adding.
• Allow the mixture to sit (refrigerated) for a few hours or overnight to allow the flavors to really blend. 
• If using avocado, it's best to add it right before serving. I like to make a big batch and there's usually leftovers. The lime juice does help prevent the avocado from browning too badly, but it's still best to eat within 1-2 days.

MORE SIDE DISH RECIPE

• Pasta Salad
• Crab Stuffed Mushrooms
• Twice Baked Potatoes
• Deviled Eggs
• Traditional Macaroni Salad

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