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 and is filled with tomatoes, avocados, corn and black beans!
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 (onions, green onions, white beans, additional spices, etc.)
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!
Begin by draining the black beans and corn and placing in a bowl. Chop up tomatoes and cilantro and add to the beans and corn. Add dressing according to how much you like. Cube and add avocados last. Mix well and add any extra dressing if needed.
NOTE: This 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: purple onion, 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
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:
- ⅓ cup olive oil
- 1 tablespoon lime juice
- 1 teaspoon sugar
- ⅓ cup white wine vinegar
- ½ tsp garlic salt
This mixture all whisked together and poured over top right before serving is a great sub for Italian dressing.
Making Ahead: 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. 😉
Storing: If stored 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.
We love salsa but this is just another version that is more hearty and so delicious. We especially like to serve it for holidays because it’s great with any Mexican dish!!
For more dips and salsas, check out:
- Avocado Lime Ranch Dip
- Homemade Salsa recipe
- Sweet Salsa Verde
- Chili’s Copycat Skillet Queso
- Queso Blanco
- Avocado Lime Ranch Dip
Black Bean and Corn Salsa Recipe
- 6-8 roma tomatoes
- 2-3 avocados
- 1 can corn
- 1 can black beans
- 1 bunch cilantro
- 1/2 cup Italian dressing (to 1 cup)
- Drain corn and black beans and put into a bowl.
- Chop up tomatoes and cilantro and add to beans and corn.
- Add dressing according to what you like. Salsa will thicken a little more.
- Cube and add avocados last.