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!
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- 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
- 4 tablespoon olive oil
- 1 lime, juiced
- 1 tablespoon honey
- 1 teaspoon sea salt
- 1 garlic clove, minced
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.
Start by mixing together all the ingredients for the dressing in a small bowl. Set aside.
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.