This recipe comes from my best friend, Tera Neirath. Not only is she an incredibly beautiful human being, inside and out, but she works tirelessly each day helping others as a nurse at Huron Valley Hospital. She also happens to make amazingly delicious food.

At a party she had a few months ago she made a dip with avocados, beans and corn—a recipe she called cowboy caviar. I had never heard of it before, but it tasted so good I was hooked.

Neirath, who got the recipe from her Huron Valley Hospital co-worker Heather Nealson, surprised me with the recipe and some cookbooks for my birthday last month.

In her honor, I made this recipe to share with you. It's not only delicious, but it is healthier than most dips and great for snacking during a big game like the Super Bowl this weekend.

To make cowboy caviar you will need the following:

• 2 cans (15 oz. each) of black beans, rinsed
• 1 can (17 oz.) of whole kernel corn, drained
• 2 large tomatoes, chopped
• 1 large avocado, diced
• 1/2 of a red onion, chopped
• 1/4 cup of chopped cilantro
• 1 tbsp. of red wine vinegar
• 3-4 tbsp. of lime juice
• 2 tbsp. of olive oil
• 1 tsp. of salt
• 1/2 tsp. of pepper

Scroll through the gallery below for step-by-step instructions for this recipe.