Thoroughly rinse and drain one can each of black beans and corn. Finely dice one red bell pepper and chop half a red onion. Dice two ripe tomatoes and set aside in a large mixing bowl.

Finely chop a handful of fresh cilantro and a jalapeño. Add to the bowl with base ingredients.

In a small bowl, whisk together a quarter cup of olive oil, juice of two limes, and a pinch of salt and pepper.

Pour the dressing over the prepared vegetables in the mixing bowl. Gently toss until evenly coated.

Allow the Cowboy Caviar to sit for at least 15 minutes at room temperature, or refrigerate for up to an hour.

Scoop the Cowboy Caviar into a serving dish and enjoy as a dip with tortilla chips or on its own.