Cowboy Caviar Dip

Sometime back, I was at a friend's party, and tried this incredible dip... There were several of us, hovering around this dip, ooo-ing and ah-ing about how good it tasted!  I asked what it was, my friend called it "cowboy caviar", and confessed it was super easy to make. Super easy, and this good? I was hooked! Thank you Colleen for introducing me to this dip!

I've now made it countless times. I bring it to parties, and I make it as a delicious topping for tacos and tostadas. I love it, my family loves it, and my friends love it... Now I'm the one being asked how to make it! So, here goes my version of the easy, tex-mex kinda dip, that really can be used a thousand ways, and it can be made probably a thousand ways.
Here's my version.

Cowboy Caviar

1 14oz. can black beans (or favorite bean)
1 10oz or 14.5oz of Mexican style diced tomatoes
1 bell pepper diced (any color)
1 medium onion diced
1 cup corn
1 avocado diced
1/4- 1 jalapeno pepper, finely chopped
2 garlic cloves, pressed or finely chopped
2 Tbl cilantro, chopped (optional)
1 lime, juice and zest
1/4 C olive oil
sea salt to taste

Drain and rinse the black beans. This certainly can be a chop, dump and gently mix recipe. But, I like to create the dressing first, by putting the oil, lime juice and zest, onion, garlic, and jalapeno, then whisk well. Then I put the black beans in, toss well, and let it sit for at least a half hour. I add in the rest of the ingredients, except the avocado, and toss well. Lastly, I add, and gently toss in the avocado- as it can break apart easily.
That's it! Tastes best, if you allow it to meld flavors in the refrigerator for about an hour, before you serve it. However, I've mixed it up, and served immediately, with no complaints:)
Healthy, tasty... and EASY!

*Serve with tortilla chips, or as a topping for Mexican food!

*I have mixed in 2 cups of cooked quinoa, or brown rice, to make a delicious salad!!

Yours in health,
Natalie

I like to macerate the jalapeno, a bit of onion, and a pinch of sea salt!