Fresh, chunky black bean and corn salsa (aka Cowboy Caviar) is a flavorful dip that’s perfect with tortilla chips.
We Love Chunky Salsa!
We enjoy a lot of Mexican-style meals at home, and fresh salsa and homemade tortilla chips are staples. This black bean and corn salsa, often called Cowboy Caviar, is one of our most-requested salsas—bright, chunky, and easy to make.
Serve it as an appetizer with baked or homemade tortilla chips, spoon it over burrito bowls or grilled meats, or use it as a colorful salad topping alongside enchiladas and tacos.
Why we love it:
- Zesty flavor. Italian dressing and lime juice give this salsa a tangy, refreshing twist that complements the beans and corn.
- Hearty and chunky. It’s more substantial than a typical tomato salsa, so it works as a filling appetizer or side dish.
- Versatile for gatherings. From backyard barbecues to Cinco de Mayo celebrations, this salsa suits any occasion.
- Quick to prepare. Toss everything together and you’ll be ready to dip in about 10 minutes.
A Few Ingredients
- Black beans (canned, drained and rinsed)
- Corn — canned, thawed frozen corn, or fresh kernels (grilling or roasting fresh corn adds a smoky note)
- Roma tomatoes — chopped
- Fresh cilantro — chopped
- Italian dressing — store-bought or homemade (recipe below)
- Lime juice — fresh or bottled
- Avocados — cubed
- Garlic salt and black pepper — to taste
Italian Dressing Substitute
Make a simple Italian-style dressing by whisking together:
- ¼ cup olive oil
- 1 tablespoon lime juice
- 1 teaspoon sugar
- ¼ cup white wine vinegar
- ½ teaspoon garlic salt
- Freshly ground black pepper, to taste
Just Mix and Dip!
- Mix. In a medium bowl combine black beans, corn, chopped tomatoes, and cilantro. Add the Italian dressing and lime juice, tossing gently to combine. Fold in cubed avocados and season with garlic salt and black pepper just before serving.
Recipe Tips
- Variations.
- Extra vegetables: Add diced red onion or bell peppers for crunch.
- Protein: Mix in cooked diced chicken, shrimp, or a few bacon bits; sprinkle with cotija cheese if desired.
- Heat: Add chopped jalapeño or a dash of hot sauce.
- Make ahead. The flavors meld after chilling, but add avocados, cilantro, and dressing right before serving for best texture and color.
- Storage. Keep the salsa in an airtight container in the refrigerator for up to 2 days. Once the avocado begins to brown and oxidize, the salsa should be eaten or discarded.
For More Mexican Dips and Chips:
Homemade Tortilla Chips
30 mins
Baked Tortilla Chips
17 mins
Easy Peach Salsa
10 mins
Pineapple Salsa
40 mins
Black Bean Corn Salsa Recipe
Ingredients
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can corn, drained
- 6–8 Roma tomatoes, chopped
- 1 bunch fresh cilantro, chopped
- ¼ cup Italian dressing
- 2 tablespoons lime juice
- 2–3 avocados, cubed
- ½ teaspoon garlic salt
- Black pepper, to taste
Instructions
- Combine black beans, corn, chopped tomatoes, and cilantro in a medium bowl.
- Add Italian dressing and lime juice, stirring to combine.
- Gently fold in the cubed avocados and season with garlic salt and black pepper just before serving.
Notes
Tips:
- Add avocado last: Keeps it from getting mushy.
- Drain well: Make sure beans and corn are well drained to avoid a watery salsa.
- Chill: Let the salsa rest for 30 minutes for the best flavor.
- Adjust seasoning: Taste and add more lime or salt as needed.
- Extras: Try diced red onion or bell pepper, add protein like chicken or shrimp, a sprinkle of cotija, or some jalapeño for heat.
- Italian dressing: To make your own, whisk ¼ cup olive oil, 1 tablespoon lime juice, 1 teaspoon sugar, ¼ cup white wine vinegar, ½ teaspoon garlic salt, and pepper.
Make ahead: For best texture, add avocados, cilantro, and dressing right before serving if preparing early.
Store: Keep in an airtight container in the refrigerator for up to 2 days. Discard when avocado begins to brown and oxidize.
Nutrition
Nutrition information is an approximation.