Recipe Revisit: Cowboy Caviar

I've got some great recipes on my little corner of blogland and as this little blog has grown, I've learned a lot along the way (and still learning!). One thing I'm always trying to sharpen is my photography skills. So, I'm attempting to revisit some of my favorite recipes and update them a bit.

This Cowboy Caviar is, by far, the most popular recipe on my blog. I first posted it in 2011, but the photos were so dark. I made it a while back and decided to snap some photos in better light.

The recipe below is the original posted recipe. It's highly requested and so easy to throw together.

Cowboy Caviar
1 (11oz) can white shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
2/3 c. red onion, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
a few dashes of tabasco (optional)

Combine all ingredients, adding avocados last, and toss gently. Serve with chips. I normally don't use the tabasco since the Rotel tomatoes add a little spice, but if you like extra spice...go for it!

NOTE: If you don't have black beans, use black-eyed peas, or whatever you've got! Or if you have a plethora of fresh tomatoes from your garden, use those instead of the Rotel. It's a very versatile recipe and can be adapted to your liking.

I could eat this with a spoon...it is that good! It's also a much healthier alternative to creamy dips (although those are yummy too)!

Looking for more dips? Check out these recipes:
Greek Salsa
Classic Guacamole
Orangsicle Fruit Dip
Pumpkin S'more Dip


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