Black bean and corn salsa, also known as cowboy caviar, is one of those fresh and flavorful dishes that’s perfect for almost any occasion. Packed with colorful vegetables, hearty black beans, sweet corn, and a zesty dressing, it’s a recipe that works as an appetizer, side dish, or even a light meal on its own.
Cowboy caviar is especially popular during summer gatherings, cookouts, and potlucks because it’s easy to make, refreshing, and always a crowd favorite. Served with tortilla chips or alongside grilled foods, this simple dish brings together bold flavors and fresh ingredients in every bite.
Easy Cowboy Caviar
Ingredients
❍ 1 (28 oz) can Rotel with diced green chilies (original)
❍ 1 can whole corn, drained
❍ 1 can black beans, undrained
❍ 1 can chickpeas, drained and rinsed
❍ 2 red onions, chopped
❍ 1 green, red, or orange bell pepper, chopped
❍ ½ jalapeño with seeds, minced
❍ 2 tablespoons green onion, chopped (optional)
❍ 1 tablespoon garlic, minced
❍ ½ cup cilantro, chopped
❍ 2 tablespoons lime juice
❍ 1 tablespoon olive oil
❍ ½ tablespoon vinegar
❍ 1 teaspoon salt, to taste
Directions
1. In a large mixing bowl, combine Rotel, corn, black beans, chickpeas, onion, bell pepper, jalapeño, green onion, garlic, and cilantro.
2. Add lime juice, olive oil, vinegar, and salt.
3. Stir well until everything is evenly combined.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to blend together.
5. Serve chilled with tortilla chips or as a fresh side dish.
Notes
– For extra heat, add additional jalapeño or a dash of hot sauce.
– Avocado can be added just before serving for extra creaminess.
– Best served cold and even better the next day.
– If serving a larger crowd double recipe
Easy Cowboy Caviar
Course: AppetizersDifficulty: Easy10-12
servings15
minutes1
hourIngredients
1 (28 oz) can Rotel with diced green chilies (original)
1 can whole corn, drained
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
2 red onions, chopped
1 green, red, or orange bell pepper, chopped
½ jalapeño with seeds, minced
2 tablespoons green onion, chopped (optional)
1 tablespoon garlic, minced
½ cup cilantro, chopped
2 tablespoons lime juice
1 tablespoon olive oil
½ tablespoon vinegar
1 teaspoon salt, to taste
Directions
- In a large mixing bowl, combine Rotel, corn, black beans, chickpeas, onion, bell pepper, jalapeño, green onion, garlic, and cilantro.
- Add lime juice, olive oil, vinegar, and salt.
- Stir well until everything is evenly combined.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to blend together.
- Serve chilled with tortilla chips or as a fresh side dish.
Notes
- For extra heat, add additional jalapeño or a dash of hot sauce.
Avocado can be added just before serving for extra creaminess.-
Best served cold and even better the next day.
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