Black Bean Corn Salsa
Fresh and chunky black bean corn salsa {aka Cowboy Caviar} is a favorite dip to serve with tortilla chips!
Servings: 16
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