Black Bean Corn Salsa Recipe

5 from 21 votes

Black Bean Corn Salsa Recipe

Black Bean Corn Salsa {aka Cowboy Caviar} is fresh, chunky, and flavorful, made with simple ingredients for a perfect dip, side, or topping.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American, Mexican

Servings:

Author: Kristyn Merkley

Ingredients

1 (15.5-ounce) can black beans, drained and rinsed
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

Recipe Tips.

Add Avocado Last: This keeps it from getting mushy.

Drain Well: Make sure beans and corn are well drained to avoid watery salsa.

Chill Before Serving: Let it sit for 30 minutes for the best flavor.

Adjust Seasoning: Taste and add more lime or salt if needed.

Additions: Add diced red onion, green or red bell peppers, up to 1 cup of diced chicken or shrimp, a few bacon bits, a sprinkling of cotija cheese, or jalapeño or hot sauce.

Italian Dressing: To make your own Italian dressing, mix ¼ cup olive oil, 1 tablespoon lime juice, 1 teaspoon sugar, ¼ cup white wine vinegar, ½ tsp garlic salt, and 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.

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