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Fresh and chunky black bean corn salsa {aka Cowboy Caviar} is a favorite dip to serve with tortilla chips!
Homemade Salsa and Tortilla Chips are classic, but this black bean corn salsa is a flavorful favorite.
We Love Chunky Salsa!
We eat a LOT of Mexican food at our house, and Fresh Salsa and Tortilla Chips almost always make an appearance. There are several fabulous salsas and dips on our site, and this black bean corn salsa is top-requested!
Serve it as an appetizer with Baked Tortilla Chips, or top your favorite Mexican dinners from Burrito Bowls to salads to our famous Cheese Enchiladas.
Why we love it:
- Zesty kick. The addition of Italian dressing and lime juice gives this salsa a tangy and refreshing twist, setting it apart from traditional salsas.
- Chunky. It’s more hearty than a traditional salsa, making it a filling Mexican appetizer or Mexican side dish.
- Always time for salsa. From a Cinco de Mayo fiesta to a backyard BBQ, enjoy this salsa anytime, anyplace!
- Just dump and enjoy! Just mix and you’re ready for dipping in only 10 minutes.
A Few Ingredients
- black beans
- corn – or use frozen corn kernels, thawed and drained, or fresh corn cut off the cob. If desired, blanch and grill, or roast it first.
- Roma tomatoes
- fresh cilantro
- Italian dressing
- lime juice – fresh or from a bottle
- avocados
- garlic salt
- black pepper
Italian Dressing Substitute
To make your own dressing, mix the following:
- ¼ cup olive oil
- 1 tablespoon lime juice
- 1 teaspoon sugar
- ¼ cup white wine vinegar
- ½ tsp garlic salt
- pepper
Just Mix and Dip!
- MIX. Combine black beans, corn, tomatoes, and cilantro in a medium bowl. Add dressing and lime juice. Stir in avocados and add garlic salt and pepper right before serving.
Recipe Tips
- Variations.
- More veggies. diced red onion, green or red bell peppers
- Protein. up to 1 cup of diced chicken or shrimp, a few bacon bits, or a sprinkling of cotija cheese
- Add spice. jalapeño or hot sauce
- Make ahead of time. We prefer to eat it immediately. If you do make it ahead, add the avocados, cilantro, and dressing right before serving for best results.
- STORE. Store this black bean and corn salsa recipe in an air-tight container in the fridge for up to 2 days. Once avocados turn brown and start oxidizing, the salsa is no longer good.
For More Mexican Dips and Chips:
Black Bean Corn Salsa
Ingredients
- 1 (15.5-ounce) can black beans, drained
- 1 (14.5-ounce) can corn, drained
- 6-8 Roma tomatoes, chopped
- 1 bunch fresh cilantro, chopped
- ¼ cup Italian dressing
- 2 tablespoons lime juice
- 2-3 avocados, cubed
- ½ teaspoon garlic salt
- pepper to taste
Instructions
- Combine black beans, corn, tomatoes, and cilantro in a medium bowl.
- Add dressing and lime juice.
- Stir in avocados and add garlic salt and pepper right before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my go to recipes to bring to BBQ’s. So good!