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Home » 30 minutes or less

Black Bean Salsa (Cowboy Caviar)

August 25, 2018 by Helena Leave a Comment

Black Bean Salsa or Cowboy Caviar as it is also called, is a colorful blend of crunchy veggies and black beans in a tangy dressing. Serve as a side dish or with tortilla chips for a fabulous, healthy appetizer.

I make a big batch and keep it in the fridge and serve with dinner or as a great snack. It tastes even better the next day when all the flavors mingle.

In this recipe I used fresh grilled corn since it is in season now and so delicious. Grilling it adds a delicious smoky flavor to this dish.

If you can’t get a hold of fresh corn on the cob, frozen or canned corn works as well. This way you can enjoy this dish all year round!

 

Black Bean Salsa (Cowboy Caviar)

Black Bean Salsa (Cowboy Caviar)

Black Bean Salsa (Cowboy Caviar)

You might also like these recipes:

Grilled Sweet Corn Salad

Spicy Roasted Red Pepper Hummus

Grilled Zucchini with Lemon and Feta Cheese

Grilled Potato Salad

 

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Enjoy!

Print
Black Bean Salsa (Cowboy Caviar)
Ingredients
  • 2 corn on the cob, husked and silks removed or 400g caned corn
  • 1 can (400g) black beans, drained and rinsed
  • 2 celery stalks, chopped
  • ½ red onion, chopped
  • 1 red pepper, chopped
  • 1-2 chili peppers, finely chopped
dressing
  • 4 tablespoon olive oil
  • 1 lime, juiced
  • 1 tablespoon honey
  • 1 teaspoon sea salt
  • 1 garlic clove, minced
Instructions
  1. Heat your grill. Bruch the corn with a little oil and grill for 10 minutes until it is a little charred. Cut the corn off the cobs and add to a serving bowl.

    If you are using canned corn simply add the corn with the rest of the vegetables.

  2. Start by mixing together all the ingredients for the dressing in a small bowl. Set aside.

  3. Add the beans and vegetables to the corn and stir in the dressing. Taste and add more salt and pepper if dickered. Cover and refrigerate for a minimum of 2 hours. Let it come to room temperature and serve with nacho chips.

    Enjoy!

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Hi, I’m Helena!

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