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Cowboy Caviar dip for tortilla chips Recipe

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This recipe for Cowboy Caviar dip for tortilla chips, by , is from The Sexton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Sexton


3 Roma tomatoes , seeds removed, diced
2 ripe avocados diced
1 15 oz can black beans , rinsed and drained
1 15 oz can black eyed peas , rinsed and drained
1 ˝ cups frozen sweet corn , thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it
thaws quite quickly).
1 bell pepper , diced (I used half a green and half a red, but color doesn’t matter)
⅓ cup red onion , diced
1 jalapeno pepper , seeds removed, diced into very small pieces
⅓ cup Cilantro , finely chopped

⅓ cup olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lime juice (fresh preferred)
1 teaspoon sugar
˝ teaspoon salt
˝ teaspoon pepper
1/4 tsp garlic powder
Tortilla chips , for serving

1. Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.

2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.

3. Pour dressing over other ingredients and stir/toss very well.

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