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Avocado Tomato "Cowboy Caviar" Dip


2 avocados, diced
2 medium tomatoes, diced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) white corn or "shoepeg" corn, drained
1/2 cup chopped cilantro
1/2 cup finely chopped red onion
2 Tbsp red wine vinegar
3 Tbsp olive oil
1 tsp salt
1/2 tsp sugar
1 clove garlic, minced
1/2 jalapeno, chopped (optional)

In a large bowl, mix prepared avocados, tomatoes, beans, corn, cilantro and red onion.

In another container mix together the red wine vinegar, oil, garlic, salt, sugar, and optional jalapeno.

Pour over the bean mixture, and stir gently to coat. Let stand in the refrigerator for one hour or more.

Stir gently again, and serve with corn tortilla chips.

Recipe contributed by Dean Dietitian Kim Petershack, RD, MS, CD.