Black Bean Corn Salsa AKA Cowboy Caviar
This black bean and corn salsa is one of our favorite dips and appetizers. It’s perfect with any Mexican dish or with nachos and it’s loaded with tomatoes, avocado, corn and black beans!
We love having some appetizers to accompany our Mexican dishes, and this bean and corn salad is our favorite! For more Mexican appetizers, try guacamole or baked taquitos!
aka “Cowboy Caviar”
I love avocados! We have a lot of Mexican food and tend to add avocado to everything. That’s probably why we love today’s recipe so much.
This black bean corn salsa aka “cowboy caviar” is full of avocado and so much flavor. Every time we make it it’s a hit with everyone and it’s now the go-to for many occasions.
We’ve been making this corn salsa for a long time and love that it’s full of corn, black beans, tomatoes, cilantro and Italian dressing.
You can also customize this salsa by adding any other ingredients you like (onions, scallions, white beans, other spices, etc.).
How to Make Black Bean Corn Salad
Aside from dicing the avocado and tomatoes, this recipe takes very little time to put together, making it a favorite dip recipe!
First drain the black beans and corn and place in a bowl. Chop tomatoes and cilantro and add to beans and corn. Add seasonings to your liking. Cube and add the avocado at the end. Mix well and add any additional seasonings if needed.
notes: This makes sizable batches perfect for parties or large gatherings, so if it’s dinner or a smaller occasion, half the recipe. 😉
- More vegetables: purple onions, bell peppers,
- Protein: Add up to 1 cup diced chicken or shrimp.You can also add bacon cubes
- Spicy: Make it spicy with jalapenos or hot sauce.
- Serve with chips, as a salad on a bed of lettuce, as a topping for tacos or burritos
No pasta? no problem. When we didn’t have Italian dressing on hand, we made another one that was also delicious. To do this, just mix the following:
- ⅓ cup olive oil
- 1 tablespoon lime juice
- 1 teaspoon sugar
- ⅓ cup white wine vinegar
- ½ teaspoon garlic salt
- black pepper
This mixture is stirred together just before serving and poured on top, and is a great choice for Italian seasoning.
go ahead: We like to make it just before serving so things don’t get mushy, but if you make them ahead of time, we recommend adding the avocado, cilantro, and seasoning before serving for best results. 😉
storage: If stored in an airtight container, it will keep in the refrigerator for up to 2 days. Once the avocado browns and starts to oxidize, the salsa is no longer good.
We love salsa, but this is just another heartier, tastier version. We especially love serving it during the holidays because it goes great with any Mexican dish! !
For more dips and salsa, check out:
Gourmet American, Mexican
Prep time 10 minutes
Total time 10 minutes
Serving Size 20
Calories 85 kcal
by Lil’ Luna
- 6-8 Roma tomatoes
- 2-3 avocados
- 1 can corn
- 1 can black beans
- 1 bunch cilantro
- ½ cup Italian dressing (to 1 cup)
Drain the corn and black beans and place in a bowl.
Chop tomatoes and cilantro and add to beans and corn.
Add seasonings to your liking. The salsa will thicken a bit.
Cube and add the avocado at the end.