Cowgirl Caviar

This fresh and filling black bean corn salsa, also known as Cowgirl Caviar, is perfect for parties, quick lunches, or potlucks. It's easy to make and a crowd-pleaser, even for those who are skeptical about beans.

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Prep Time 15

Total Time 15

Servings: 8 servings

Course: Appetizer, Side Dish, Snack

Cuisine: American, Tex-Mex

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 can black beans, drained and rinsed You can also use black-eyed peas.
1 can corn, drained Canned, frozen, or fresh corn can be used.
1 cup diced tomatoes
1 cup chopped bell pepper
1/2 cup red onion, chopped Soak in cold water for 5-10 minutes to reduce bite.
1/4 cup cilantro, chopped Add right before serving.
1 medium avocado, diced Add right before serving if serving immediately.

Dressing

1/4 cup olive oil For richness.
2 tablespoons lime juice For that fresh pop.
2 tablespoons red wine vinegar or apple cider vinegar For extra tang.
1 tablespoon honey or sugar Just to round it out.
to taste salt and pepper
1/2 teaspoon cumin Optional, but adds great flavor.
1 clove garlic, minced
to taste jalapeno or hot sauce If you want heat.

Method

Preparation

In a large bowl, combine the black beans, corn, diced tomatoes, chopped bell pepper, red onion, and cilantro.
In a separate small bowl, whisk together the olive oil, lime juice, vinegar, honey, salt, pepper, cumin, garlic, and jalapeno.
Pour the dressing over the bean mixture and toss to combine.
If serving immediately, add diced avocado just before serving.

Serving

Serve with tortilla chips, as a topping for grilled chicken or shrimp, in tacos, or on a salad.
For storage, mix everything except the avocado and cilantro. Chill for at least 30 minutes or up to 24 hours. Adjust seasoning before serving.

Notes

Cowgirl Caviar tastes better when made ahead, as it allows flavors to mingle. To prevent avocado from browning, add just before serving. Adjust seasoning to taste.