Quick & Healthy Tex-Mex Dip

Tex-Mex Dip

Healthy. Colorful.  De-Li-Cious. Appetizer or Dinner. Easy.  See how versatile?!

This is your new favorite salad or appetizer thing to bring to any get together or potluck.  It you have two minutes to prepare something, and no time to go to the store, this is definitely your guy.

Colorful Cowboy Caviar


  • 1 can of black beans
  • 1 can of corn
  • 1 cup tomatoes chopped
  • 1 ripe avocado diced
  • 3 chopped scallions
  • 1-2 Tbsp fresh chopped cilantro
  • red vinaigrette* recipe follows
  • salt/pepper to taste


Rinse and drain the corn and beans. Dump in a large bowl. Add the tomatoes, scallions, avocado, and cilantro.

Make the vinaigrette: 1/3 cup olive oil, 3 TBSP red wine vinegar, 1 tsp dijon mustard, dash garlic powder, dash paprika. Stir until mixed completely.

Pour vinaigrette over the top of the mixture. Salt and Pepper to taste. Stir until mixed. Cover and let sit for as long as possible. Serve with tortilla chips as an app, or over a salad for tex-mex, or over grilled chicken for an entree. De-Li-Cious!


There are a few recipes that I consider my “go-to” recipes that I can easily make because I usually have the ingredients in the house already.  This is one of those that I make a lot.  Usually for the summer, as tomatoes are at their best and it’s a cold appetizer to bring for hot nights…and won’t spoil when left out!  But for nights like the Superbowl or any potluck gatherings, this fits the bill nicely.  I had a little left over (miracle!) and I used it to top some chicken breasts in the oven.  OMG. So-Good. So even the leftovers of this are delicious –  and healthy too!