Cowboy Caviar

 

Black Bean Corn Salsa

The ingredients for this hearty salsa are classic favorites.

  • black beans or black-eyed peas
  • tomatoes
  • corn
  • red onion
  • bell pepper
  • jalapeno peppers
  • cilantro
  • avocado (optional)
  1. Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
  2. In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine.
  3. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Note: The avocado in this recipe is best when served immediately after making. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Ingredients
▢16 ounces black beans or black-eyed peas, drained and rinsed
▢2-3 Roma tomatoes, diced about 1½ cups
▢2 ears corn, kernels removed OR 1½ cups canned corn, drained
▢½ medium red onion, chopped very small about ⅓ cup
▢1 bell pepper, any color, chopped small
▢2 small jalapeno peppers, minced about ¼ cup
▢½ cup chopped cilantro
▢1 avocado, diced into ½-inch pieces OPTIONAL
Dressing Ingredients
▢⅓ cup light olive oil
▢2 tablespoons fresh lime juice
▢2 cloves garlic, minced
▢½ teaspoon sugar
▢½ teaspoon kosher salt
▢½ teaspoon freshly ground black pepper
Instructions
Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.
Notes
The avocado in this recipe is best when served immediately after making. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

 


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