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.
- 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
- 4 tablespoon olive oil
- 1 lime, juiced
- 1 tablespoon honey, or maple syrup for vegan
- 1 teaspoon sea salt
- 1 garlic clove, minced
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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.
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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.
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In a small bowl, stir together the ingredients for the dressing and set aside.
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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.
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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.