Black bean and corn salsa (Cowboy Caviar)

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, it adds a delicious smoky flavor to this dish. If you can’t get fresh corn on the cob, frozen or canned corn works as well. This way you can enjoy this dish all year round!

Another flavourful appetiser is this Lemon Dill Hummus or this Lemon and Ginger Hummus.

Ingredients

To make this easy Black bean and corn salsa recipe, all that’s needed are just a few simple ingredients. Take a look at the ingredient list below.

For the full recipe with the quantities, see the recipe card below.

• Corn on the cob, husked and silks removed or caned corn.
• Black beans, from a can, drained and rinsed 
• Celery stalks, chopped
• Red onion, chopped
• Red pepper, chopped
• Chili peppers, finely chopped or jalapeños

Dressing

• Olive oil, use a good quality oil for a more flavourful dressing.
• Lime juice, freshly squeezed
• Honey, or maple syrup for a vegan dish.
• Sea salt
• Garlic, minced

See recipe card for quantities.

Instructions

1. Heat your grill or grill pan. Bruch the corn with a little oil and grill for 10 minutes until it is a little charred, turn it often and be carful that it doesn’t burn.
2. Let the corn cool down then cut the corn off the cobs and add to a serving bowl. If using canned or frozen corn, simply add the corn with the rest of the vegetables.
3. In a small bowl, stir together the ingredients for the dressing and set aside.
4. To the serving bowl with the corn, add the beans and vegetables. Pour over the dressing and gently stir everything together, carful not to break the black beans. Taste and add more salt and pepper if desired.
5. Cover the bowl and refrigerate for a minimum of 2 hours for the flavours to enhance. When ready to serve, let the cowboy caviar come to room temperature and serve with nacho chips.

Variations and substitutions

• Spicy – for some extra spice, add a little dried chill flakes in the dressing. If you like it mild, just omit the chilli all together. 
• Vegan – for a vegan version, use maple syrup instead of honey in the dressing.
• Herbs – Add some chopped fresh herbs, cilantro or parsley are two great options.
• Veggies – Add more veggies to this salsa, some great options are chopped tomato, cucumber or some diced avocado.
• Beans – Instead of black beans, black eyed peas, kidney beans or even chickpeas can be used.
• Lime – Lime juice ads freshness and a wonderful flavor. It can also be substituted with lemon juice or 2 tablespoons of apple cider vinegar.

Storage

This Black bean and corn salsa can be prepared ahead of time and stored in the fridge in an air tight container. It even tastes better when made a day ahead. It keeps in the fridge for about 3-4 days. Make up a big batch and keep it in the fridge for snacking or as a delicious side dish.

This salad does not freeze well so I don’t recommend that. 

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Print

Black bean and corn salsa (Cowboy Caviar)

Prep Time

15 mins

Cook Time

10 mins

Total Time

35 mins

 

Black bean and corn 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.

Servings: 6 servings

Author: Helena

Ingredients

• 2 corn on the cob, husked and silks removed or 400g (14oz) caned or frozen corn
• 1 can (400g or 14oz) 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, or maple syrup for vegan
• 1 teaspoon sea salt
• 1 garlic clove, minced

Instructions

1. Heat your grill or grill pan. Bruch the corn with a little oil and grill for 10 minutes until it is a little charred, turn it often and be carful that it doesn't burn.

2. Let the corn cool down then cut the corn off the cobs and add to a serving bowl. If using canned or frozen corn, simply add the corn with the rest of the vegetables.

3. In a small bowl, stir together the ingredients for the dressing and set aside.

4. To the serving bowl with the corn, add the beans and vegetables. Pour over the dressing and gently stir everything together, carful not to break the black beans. Taste and add more salt and pepper if desired.

5. Cover the bowl and refrigerate for a minimum of 2 hours for the flavours to enhance. When ready to serve, let the cowboy caviar come to room temperature and serve with nacho chips.