Also known as Cowboy Caviar, this simple dip is the perfect treat for tailgating. Served chilled, this tasty and tempting dip is ideal for outdoor events because it doesn’t have to be heated prior to serving. This recipe was shared by Bevy Richmond’s sister-in-law, Allison.
Ingredients:
- 2 (15 ounce) cans black beans, drained
- 2 (15 ounce) cans corn, partially drained
- 1 (10 ounce) can Hot Rotel Tomatoes, partially drained
- 1 (4 ounce) container crumbled Feta
- 1 small sweet onion, diced
- 1 teaspoon sugar
- ¼ cup distilled white vinegar
- ¼ cup extra virgin olive oil
- 1 large or 2 small avocados, diced
Directions:
1. Mix all ingredients together and serve with tortilla chips or other chips.
About Bevy Richmond
Bevy is a Richmond-based blog written by Emma Swann, a PR professional and cooking, entertainment and crafts hobbyist. Emma lives with her husband, Brian, and their Goldendoodle, Wally.
Emma started her lifestyle blog, Bevy, as a way to share delicious recipes – some family favorites as well as new, experimental creations (Brian is the eager guinea pig). She also shares an assortment of other creations, discoveries from around town and beyond, and invites you into the Swann home. That’s what a “bevy” is, after all: a family of swans. Visit the site to learn more.
