Bring a large pot of water to boil and submerge husked ears of corn in boiling water. Remove corn once the water returns to boil. Learn How To Boil Corn On The Cob.
Let the corn cool slightly and then cut the kernels from the cobs (scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time).
In a large bowl, gently stir together the garlic, avocado, corn, onions, chile pepper, cilantro, parsley, basil, and tomatoes. Add dill weed, pepper and salt to taste. Add the well drained beans, corn kernels, Italian salad dressing, and the juice of one small lime. Mix well, cover, and refrigerate before serving.
Serve over a lettuce leaf as a salad or with tortilla chips as a dip.
* This is where you can decide how hot you want you Cowboy Caviar to be. Add or delete chile peppers as desired.
Southwest Cowboy Caviar Recipe: https://whatscookingamerica.net/Appetizers/Southwest-CowboyCaviar.htm