Black Bean and Corn Salsa

This Black Bean and 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!

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.

DRESSING. Add dressing and lime juice and toss to coat.

COMBINE + SERVE. Cube and add avocados right before serving. Toss and add garlic salt if needed.

NOTE: This black bean corn salsa recipe makes a pretty large batch perfect for parties or big get togethers, so half the recipe if it’s for dinner or smaller occasions. 😉 


  • 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.

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:

  • ¼ cup olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • ¼ cup white wine vinegar
  • ½ 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 FAQ

Can you 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. 😉

How to 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:

Black Bean and Corn Salsa Recipe

5 from 16 votes
This Black Bean and Corn Salsa is one of our favorite dips and appetizers. It's great with any Mexican dish or served with tortilla chips!!
Course Appetizer
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 54 kcal
Author Lil’ Luna


  • 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


  • 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.



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.

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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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    1. Thanks, Leigh Ann!! Let me know if you try it. It is seriously so delish – don’t know if I’ll be able to go back to regular salsa after having it. 🙂

  1. Everything looks so yummy! I have a Avocado at home that would be perfect with one of these recipes.

    Mrs. Delightful recently posted: My Memories Giveaway

  2. I make something a lot like your salsa as an entree., just with a higher proportion of black beans. Definitely handy to have healthy recipes like this that come together quickly with a combo of fresh ingredients and pantry items like the black beans and corn.

    1. I can’t wait for you to try them! I hope you like the ones you try 🙂 Thank you & I am glad you found my site 🙂

  3. 5 stars
    I am very confused on your Calories and serving on most of your recipes. If you can explain one, I am sure I can figure the logic out. Love your recipe though! Thanks for sharing.

  4. 5 stars
    I just made this again today. This recipe is so good and tastes so fresh. My husband is very picky and he loved it too!!

  5. 5 stars
    We mixed up the beans (accidental) but OMG! This is so tasty! I recommend leaving it overnight for flavors to ‘marry’ but really not necessary! GREAT on ‘Indian’ Tacos, chicken, eggs, etc or just eaten by itself! YUM!

  6. 5 stars
    I made this for supper and it is so good. Fresh and crisp. I put mine on top of nachos beef salad style! I wanted to eat the whole container I brought a small container full for a snack at work !