Avocado – Recipe Coast

Cowboy Caviar (with Black Beans, Corn & Avocado )

admin — Tue, 18 Aug 2026 16:06:58 +0000

Cowboy caviar is part fresh dip, part salsa, part salad — a colorful, texture-packed bowl of black beans, corn, crisp peppers, and avocado in a tangy cumin-lime dressing that’s impossible to stop scooping.

At A Glance

Ready In: 15 minutes + 1–2 hours chilling
Serves: 4 (as a dip or side)
Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition Highlights: High in plant-based protein and fiber from black beans; packed with vitamins C and A from bell peppers
Main Ingredients: Black beans, corn, red and green bell pepper, jalapeño, cherry tomatoes, avocado, cumin-lime dressing
Flavor Profile: Tangy, fresh, lightly spiced, bright with lime — deeply savory once the beans soak up the dressing
Meal-Prep Friendly: Keeps 3 days in the fridge without avocado; add avocado right before serving
Best Served With: Tortilla chips, alongside tacos or grilled meats, or spooned over a rice bowl

Somewhere between a chunky salsa and a bean salad, cowboy caviar is one of those recipes that’s genuinely hard to categorize — and that’s exactly why it works everywhere. You get the color and freshness of a good pico de gallo, the heartiness of a bean salad, and the total scoop-ability of a great party dip, all in one bowl.

Black beans, corn, two kinds of bell pepper, jalapeño, cherry tomatoes, cilantro, and green onions get tossed in a cumin-lime dressing that’s tangy, a little bright, and quietly addictive. The fresh avocado goes in right before serving, adding creaminess that pulls the whole thing together.

What I love most about this one is that it genuinely gets better with time — after an hour or two in the fridge, the beans have absorbed the dressing, the onion has mellowed, and the flavors have deepened into something that tastes as if you put in way more effort than you did. It works as a party dip, a taco night side, a topping for rice bowls, or something to set out with chips while dinner finishes cooking. No cooking, one bowl, and it keeps beautifully for days (avocado aside).

You might also like these recipes: Mexican black beans and corn salad, black bean taco casserole, Mexican appetizers, taco side dishes, shrimp poke bowl, or poke bowl (classic tuna).

What You’ll Need

Here is what you’ll need for this cowboy caviar recipe. Find the full measurements in the recipe card below.

The base:

Black beans — canned, drained, and rinsed. They bring plant-based protein, fiber, and that classic hearty texture. The resting time is what transforms them — they absorb the dressing beautifully.
Corn — canned and drained works perfectly here. If you want to go next level, use charred fresh or frozen corn for a little smokiness.
Red bell pepper — adds sweetness, color, and crunch. Dice it small, so it’s scoopable on a chip.
Green bell pepper — slightly more bitter than red, which gives the dip a nice balance. You can swap for yellow or orange if you prefer all sweetness.
Jalapeño — seeded for a mild heat. If you like more fire, keep a few seeds in or add a second jalapeño.
Cherry tomatoes — quartered so they’re chip-friendly. They add juiciness and a fresh pop of acidity.
Red onion — finely diced so it softens and mellows into the dressing rather than overpowering. The resting time helps a lot here.
Cilantro — adds freshness and that classic Tex-Mex flavor. If you’re a cilantro hater, flat-leaf parsley works.
Green onions — for a milder onion note and a bit of color on top.
Avocado — the finishing touch. Always added right before serving, never before. It adds creaminess and richness that make the whole dip feel more substantial.

The dressing:

Olive oil — the base of the dressing; brings richness and carries the spices.
Lime juice — freshly squeezed, please; it’s one of the stars here.
Red wine vinegar — gives an extra layer of tartness that lime alone doesn’t quite achieve.
Honey — just a small amount to balance the acidity. Maple syrup works for a fully vegan version.
Garlic — minced fresh; adds depth.
Cumin — the signature warm, earthy note that makes this taste like it belongs at taco night.
Chili powder — a gentle background heat and color.
Salt and black pepper — season generously; the beans especially need salt to taste their best.

How To Make Cowboy Caviar

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make cowboy caviar.

Whisk together the dressing: olive oil, lime juice, red wine vinegar, honey, minced garlic, cumin, chili powder, salt, and black pepper in a small bowl or jar. Taste and adjust — it should be tangy and well-seasoned. Set aside.
In a large bowl, combine the black beans, corn, red and green bell pepper, red onion, jalapeño, cherry tomatoes, cilantro, and green onions. Toss gently.
Pour the dressing over and toss everything until evenly coated. Taste for seasoning — it should be bright, tangy, and well-salted.
Cover and refrigerate for at least 60 minutes, ideally 1–2 hours. Don’t skip this — the flavors need time to come together, and the beans need to absorb the dressing.
Right before serving, gently fold in the diced avocado. Transfer to a serving bowl and serve immediately with tortilla chips.

Recipe Tips

Dice everything small and consistently. This is a scoopable dip. Uneven, large chunks make it awkward to get everything onto a chip. Aim for pieces around 1 cm or so — you want a little bit of everything in every bite.
Don’t skip the resting time. An hour minimum, two hours is better. The beans absorb the dressing, the onion mellows out, and the whole thing tastes far more cohesive after resting. It’s honestly one of those “better the next day” situations.
Always add avocado last. Right before serving, every single time. Avocado browns fast once cut and dressed, and there’s no recovering from it. Fold it in gently so it stays in distinct pieces.
Make it spicier: Keep some jalapeño seeds in, add a second jalapeño, or stir in a pinch of cayenne to the dressing.
Make it more filling: Stir in cooked quinoa or serve over a bed of greens to turn it into a proper salad.
Italian dressing version: Some versions use Italian dressing instead of the homemade cumin-lime dressing. It’s a shortcut that works — just use about ⅓ cup of your favorite Italian dressing in place of the oil, lime, vinegar, and spices.
Storage: Without avocado, this keeps brilliantly in an airtight container in the fridge for up to 3 days. The flavors keep developing — it actually tastes best on day two. Once the avocado is folded in, eat it the same day.
Make-ahead: This is an ideal make-ahead recipe. Prep the entire bowl (without avocado) up to 24 hours in advance. Cover, refrigerate, and fold in the avocado just before serving.

Serving Suggestions

Tortilla chips are the obvious move here, and this cowboy caviar is genuinely excellent with them — scoop-style chips work especially well, so you get a generous amount in every bite.

Beyond chips, think of it as a versatile condiment: spoon it over grilled chicken or fish, serve it alongside tacos or burritos, use it as a topping for a rice or grain bowl, or pile it onto scrambled eggs in the morning. It’s one of those recipes that finds its way into everything during the week.

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The ultimate crowd-pleasing cowboy caviar dip — black beans, corn, crisp bell peppers, and fresh avocado all tossed in a tangy cumin-lime dressing. No cooking, no fuss, and it genuinely gets better the longer it sits. Find step-by-step photos and more recipe tips above.

In a small bowl or jar, whisk together the olive oil, lime juice, red wine vinegar, honey, minced garlic, cumin, chili powder, salt, and black pepper until fully combined. Taste and adjust — it should be tangy and well-seasoned. Set aside.
In a large bowl, combine the black beans, corn, red bell pepper, green bell pepper, red onion, jalapeño, cherry tomatoes, cilantro, and green onions. Toss gently to combine.
Pour the dressing over the mixture and toss until everything is evenly coated. Taste and adjust seasoning — it should be bright, tangy, and well-salted.
Cover and refrigerate for at least 60 minutes, ideally 1–2 hours. This resting time is important: the beans absorb the dressing and the flavors come together significantly during this time.
Right before serving, gently fold in the diced avocado, taking care to keep the pieces intact. Transfer to a serving bowl and serve immediately with tortilla chips.

Important Ingredient Tips: Dice all vegetables small and consistently — around 1 cm pieces — so the dip is scoopable on a chip and you get a little of everything in every bite. For the avocado, choose one that’s ripe but still holds its shape; it should give slightly when pressed but not feel mushy.
Key Recipe Tips: Don’t skip the chilling time — the minimum is 60 minutes, but 2 hours is ideal. The beans absorb the dressing, and the onion mellows considerably. Always add avocado right before serving. For more heat, keep the jalapeño seeds or add a second one. For a shortcut version, replace the dressing with ⅓ cup of Italian dressing.
Storage Tips: Without avocado: store in an airtight container in the fridge for up to 3 days. It actually tastes better on day 2 as the flavors develop. Once avocado is mixed in, eat it the same day.
Make-Ahead Tips: Prepare the entire bowl (without avocado) up to 24 hours in advance. Cover and refrigerate. Fold in diced avocado just before serving.
FAQs:
What is cowboy caviar?
Cowboy caviar (also called Texas caviar) is a Tex-Mex dip or salsa made with black beans, corn, bell peppers, and a tangy dressing. It’s called “caviar” because the black beans resemble caviar beads — but it couldn’t be further from the fancy stuff. It’s hearty, fresh, and completely crowd-pleasing.
Can I make cowboy caviar with Italian dressing?
Yes — many versions use Italian dressing as a shortcut instead of a homemade dressing. Use about ⅓ cup of your favorite Italian dressing in place of the olive oil, lime juice, vinegar, and spices. It’s slightly sweeter and less cumin-forward, but very good.
Can I add avocado in advance?
No — always add the avocado right before serving. Avocado oxidises quickly once cut, especially in a dressed salad, and will turn brown and unappetising within a couple of hours. If you’re making this ahead, leave the avocado out until the last moment.
Is cowboy caviar healthy?
Very. It’s high in plant-based protein and fiber from the black beans, packed with vitamins from the vegetables, and the dressing is made with olive oil and fresh lime rather than anything processed. It’s naturally vegan, gluten-free, and dairy-free.
Can I use fresh or frozen corn instead of canned?
Absolutely. Fresh corn cut straight from the cob is delicious here — no cooking needed. Frozen corn, thawed and drained well, also works perfectly.
How long does cowboy caviar last in the fridge?
Without the avocado, it keeps well for up to 3 days in an airtight container and actually improves in flavor as it sits. Once avocado is added, it’s best eaten the same day.

Keywords: vegan cowboy caviar, gluten-free cowboy caviar, black bean corn dip, cowboy caviar, cowboy caviar dip, easy cowboy caviar recipe, healthy cowboy caviar, cowboy caviar with avocado

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Chicken and Avocado Salad with Lime and Cilantro

admin — Tue, 02 Jun 2026 08:08:50 +0000

I love this Chicken and Avocado Salad with Lime and Cilantro, and it’s a great year-round salad with the perfect combination of flavors. And if you’re not a cilantro fan, see my suggestion for making this without cilantro!

PIN the Chicken and Avocado Salad to try it later!

Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam discovered on Pinterest! And my version of this tasty salad is a recipe I’ve made over and over since Pam first told me about it. She sent me an e-mail that had just a list of ingredients. So I worked on the salad and made up my own amounts and directions!

My version of this favorite salad has chunks of chicken and avocado, and I mix the lime and mayonnaise to make a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this chicken and avocado salad for so many parties. And if you like these ingredients, I bet this salad is going to be a keeper for you too!

The salad became so popular on the site that a few years ago I decided I should improve the photos. I also realized now I usually make a slightly larger amount than the original recipe. So this recipe is the new-and-improved version of this chicken and avocado salad, with slightly more chicken, avocado, and cilantro than the original version. Feel free to adjust ingredients and amounts any way that suits your fancy! And I think this combination will be good no matter how you switch it up!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

cooked chicken
avocados
fresh squeezed lime juice; I used my fresh-frozen lime juice
salt, to taste
green onion
chopped fresh cilantro (optional, see notes)
mayo

How to make this chicken and avocado salad without Cilantro:

If you’re one of those people with the anti-cilantro tastebuds, simply triple the amount of green onion and skip the cilantro. This salad will still be amazing without cilantro, I promise!

Can you make this salad with rotisserie chicken?

Yes, I highly recommend using rotisserie chicken for this salad if you don’t want to take time to poach some chicken breasts. I’ve made this with rotisserie chicken I cut up myself and also with the pre-cut rotisserie chicken that comes in a big pack at Costco!

How long will Chicken and Avocado Salad keep in the fridge?

I’ve enjoyed this salad for lunch when it had been in the fridge overnight. But the avocado is a fragile ingredient and I don’t think it would last in the fridge for more than a day or two, and this salad is always best freshly made.

How low in carbs is the Chicken and Avocado Salad?

This amazing salad is not only extra flavorful but the salad only has 2 net carbs per serving and 18 grams of protein!

How to make Chicken and Avocado Salad with Lime and Cilantro:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

I used three cups of diced chicken rotisserie chicken from Costco, and we cut it into chunks of chicken that weren’t too small.
Dice up 2 medium avocados, and toss them with fresh-squeezed lime juice.
Slice the green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
Chop up fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
I mixed mayo and fresh squeezed lime juice to make the dressing; use more or less dressing to taste. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less.)
Put chicken in a bowl large enough to hold all the ingredients, add sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
Add avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
Then add finely chopped cilantro and gently mix again, just until it’s barely combined. Season with salt to taste.
Serve the salad right away or chill for a few hours before serving.
This salad will keep in the fridge for a day, although the avocado is best when it’s freshly made.

Make it a Low-Carb Meal:

Chicken and Avocado Salad with Lime and Cilantro could be a nice side dish for a pot-luck. But if you wanted to use it as a main dish salad I’d serve with something like Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins on the side.

More Salads with Chicken or Avocado:

Ingredients

3 cups cooked chicken, cut into large pieces
2 medium avocados, diced
3 T fresh squeezed lime juice, divided
salt, to taste
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (see notes)
3 T mayo (see notes)

Instructions

Cut up enough chicken to make 3 cups of chopped chicken. I like it cut into fairly large chunks.
Dice the avocados into medium-sized pieces, put in small bowl, mix with 1 T of the lime juice, and season avocado with salt to taste.
Thinly slice the green onion and finely chop the cilantro (if using).
Mix 3 T mayo and 2 T lime juice to make the dressing. (If you’re not a huge lime fan like I am, you might want to start with less lime and taste, adding more until it seems sour enough for you.
Put the chicken into a bowl large enough to hold all the salad ingredients.
Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.
Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.
Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Season with salt to taste.
Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.
Chicken and Avocado Salad will keep in the fridge overnight, but the avocado is best when it’s freshly made. When I make it I rarely have leftovers, but if you’re only making for one or two people you might want to cut the recipe in half.

Notes

If you’re not a cilantro fan just triple the green onion and skip the cilantro completely.

If you like a lot of dressing on your salads, you might want to slightly increase the dressing amounts.

Recipe was adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam’s friend found on Pinterest.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 306Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 66mgSodium 195mgCarbohydrates 7gFiber 5gSugar 1gProtein 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Avocado Salad with Lime and Cilantro would be perfect for low-carb eating plans, including Keto. The salad would be approved for any phase of the original South Beach Diet, but remember that avocados and mayonnaise are both a limited food for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This mega-popular recipe for chicken and avocado salad was first posted in 2012, and I have made it so many times since then. It was updated with new photos and more information in 2021 and was last updated with more information in 2026.

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