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This Black Bean Corn Salsa is one of our favorite dips and appetizers. It’s great with any Mexican dish or served with tortilla chips!!

We love having some appetizers to go along with our Mexican dishes, and this Black Bean and Corn Salsa is a favorite! For more Mexican appetizers, try Guacamole or Baked Taquitos!

Black Bean and Corn Salsa in bowl.

aka “Cowboy caviar”

I LOVE Avocados! We have lots of Mexican food and tend to add avocados to everything. That may be the reason we love today’s recipe so much.

This Black Bean Corn Salsa aka “Cowboy Caviar” is filled with avocados and SO much flavor. It is a hit with everyone each time we make it, and has now become a go-to dip for many occasions.

We’ve been making this corn salsa for a very long time and love that it is filled with corn, black beans, tomatoes, cilantro and Italian dressing.

You can also customize this salsa by adding any other ingredients you love (red onions, green onions, white beans, additional spices, etc.)

Avocados and cilantro for cowboy caviar.

How to make Black Bean corn salsa

Other than dicing up the avocados and the tomatoes, this recipe takes very little time to put together, which makes it a favorite dip recipe!

  1. PREP. Begin by draining the black beans and corn and placing in a medium or large bowl. Chop up tomatoes and cilantro and add to the beans and corn.
  2. DRESSING. Add dressing and lime juice and toss to coat.
  3. COMBINE + SERVE. Cube and add avocados right before serving. Toss and add garlic salt if needed.

Dressing Substitute

No Italian dressing? No problem. When we haven’t had Italian dressing on hand, we’ve made another dressing that is delicious too. To make this just mix the following:

  • 1/4 cup olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/4 cup white wine vinegar
  • 1/2 tsp garlic salt
  • pepper

This mixture all whisked together and poured over top right before serving is a great sub for Italian dressing.

Black Bean Corn Salsa Ingredients in bowl.

Recipe Tips + Storing

Variations: 

  • More veggies: mix in diced purple onion or green or red bell peppers.
  • Protein: stir in up to 1 cup of diced chicken or shrimp. You can also add bacon bits.
  • Spicy: make it spicy with jalapenos or hot sauce. 
  • Serve with chips, as a salad on a bed of lettuce, topping for tacos or burritos.

MAKE AHEAD OF TIME. We like to make it right before serving so things don’t get mushy, but if you do make it ahead of time we recommend adding the avocados, cilantro and dressing right before serving for the best results. 😉

STORE. Store black bean and corn salsa in an air-tight container, this can last in the fridge for up to 2 days. Once avocados turn brown and start oxidizing, the salsa is no longer good.

WARNING: This black bean and corn salsa is so good, you’ll eat the whole bowl before you know it. Just don’t say we didn’t warn you! 😉

Black Bean Corn Salsa Recipe in bowl close up image.

For more dips and salsas, check out:

5 from 17 votes

Black Bean Corn Salsa

By: Lil’ Luna
Fresh and chunky black bean corn salsa {aka Cowboy Caviar} is a favorite dip to serve with tortilla chips!
Servings: 16
Prep: 10 minutes
Total: 10 minutes

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

No Italian dressing? When we don’t have it on hand, we like to make our own by mixing ¼ cup olive oil, ¼ cup white wine vinegar, 1 tablespoon lime juice, 1 teaspoon sugar, ½ teaspoon garlic salt, and a dash of pepper.
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 black bean and corn salsa 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.

Nutrition

Serving: 1g, Calories: 54kcal, Carbohydrates: 4g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Sodium: 112mg, Potassium: 183mg, Fiber: 2g, Sugar: 1g, Vitamin A: 241IU, Vitamin C: 6mg, Calcium: 6mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American, Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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