Have you ever tried Zesty Cowboy Caviar? It’s delicious, loaded with corn, kidney beans, pinto beans, Italian dressing, blue cheese, avocado, and so much more. Plus, there is tons of room for you to customize it just the way you like it!
Zesty Cowboy Caviar Recipe
For a complete list of ingredients and detailed directions, you can visit the printable recipe card at the end of this post.
To make this recipe, you’ll need the following ingredients:
- Canned corn
- Kidney beans
- Pinto beans
- Cilantro
- Red onion
- Avocados
- Tomatoes
- Jalapeno
- Lemon
- Zesty Italian Dressing
- Blue cheese
- Salt & pepper to taste
Directions:
Start out by draining the beans and corn. Next, pour them into a large mixing bowl and set aside.
Next, dice all veggies except the avocados (be sure to remove the seeds from the jalapeno’s) and place them into the bowl with the drained beans and corn.
Dice avocados and squeeze a little lemon juice over them before placing them into the bowl. This will help prevent them from turning brown.
Squeeze the remaining lemon juice over the cowboy caviar and mix.
Add the zesty Italian dressing, mix and top with blue cheese.
Looking for more great dip recipes? Check out this Avocado Salsa Dip.
Zesty Cowboy Caviar Recipe
Ingredients
- 1 can corn
- 1 can kidney beans
- 1 can can of pinto beans
- 1 cup cilantro
- 1 small red onion
- 2 avocado
- 2-3 tomatoes diced
- ½ to 1 jalapeno diced
- ½ Lemon squeezed
- ¼ – ½ Zesty Italian Dressing
- Blue Cheese
- Salt & pepper to taste
Instructions
- Start out by draining the beans and corn. Next, pour them into a large mixing bowl and set aside.
- Next, dice all veggies except the avocados (be sure to remove the seeds from the jalapeno’s) and place them into the bowl with the drained beans and corn.
- Dice avocados and squeeze a little lemon juice over them before placing them into the bowl. This will help prevent them from turning brown.
- Squeeze the remaining lemon juice over the cowboy caviar and mix.
- Add the zesty Italian dressing, mix and top with blue cheese.
