Black Bean & Corn Salsa Recipe

Black Bean & Corn Salsa Recipe
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This is such a quick and easy recipe and is great with tortilla chips or quesadillas!  My family loves it and it is so easy to throw together. If you’re looking for a quick, colorful, and absolutely delicious dip, Cowboy Caviar is your go-to. This recipe is perfect for parties, picnics, or just snacking at home. 🌽🥑🍅

There’s something about the combination of fresh veggies, zesty lime, and a hint of spice that makes this dish irresistible. It’s like a fiesta in a bowl! Plus, it’s super versatile—you can scoop it up with tortilla chips, serve it over grilled chicken, or even eat it by the spoonful. I personally love making a big batch to have on hand for the week because it just gets better as the flavors meld together. 🤠

Tips for the Best Cowboy Caviar

  • Spice it up: If you like a little more heat, leave the seeds in your jalapeño or add a dash of hot sauce.
  • Fresh or frozen corn: Both work great, but if you’re using fresh corn, try grilling it first for an extra layer of flavor.
  • Avocado timing: If you’re making this ahead of time, wait to add the avocado until just before serving so it stays nice and fresh.

This Cowboy Caviar is not only a crowd-pleaser, but it’s also packed with protein and fiber, making it a hearty snack or side dish. Whether you’re on the range or just in your kitchen, this dish is sure to be a hit! 🌟

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Black Bean & Corn Salsa Recipe

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Ingredients

Scale
  • 1 can of black beans, drained and rinsed
  • 1 can of black-eyed peas, drained and rinsed
  • 1 cup of corn kernels (fresh, frozen, or canned)
  • 1 bell pepper, diced (any color)
  • 1 jalapeño, seeded and finely chopped
  • 1/2 red onion, finely chopped
  • 1 cup of cherry tomatoes, quartered
  • 1 avocado, diced
  • 1/4 cup of cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons of olive oil
  • 1 tablespoon of red wine vinegar
  • 1 teaspoon of cumin
  • Salt and pepper to taste

Instructions

  • Prep the Veggies: Start by chopping all your veggies—bell pepper, jalapeño, onion, tomatoes, and avocado. Get everything nice and bite-sized.
  • Mix It Up: In a large bowl, combine the black beans, black-eyed peas, corn, bell pepper, jalapeño, red onion, cherry tomatoes, avocado, and cilantro. Give it all a gentle toss to mix.
  • Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt, and pepper.
  • Combine: Pour the dressing over the veggie mixture and toss until everything is well coated.
  • Chill: Let the Cowboy Caviar sit in the fridge for at least 30 minutes before serving. This gives the flavors time to meld together.
  • Serve: Grab some tortilla chips, and get ready to dive in!

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