I often see this dish called “Cowboy Caviar.” It’s a great, healthy snack, and the beans make it more filling than regular salsa.
Black Bean and Corn Salsa
1 (15.5 ounces) can black beans, drained and rinsed
1 1/2 cups cooked fresh corn kernels (about 4 ears)
2 tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup finely diced red onion
2 serrano chiles, seeded and minced
1/3 cup fresh lime juice
1/3 cup olive oil
1/4 cup finely chopped fresh cilantro
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Tortilla chips, for serving
- Combine the beans, corn, tomatoes, bell peppers, onion, and serranos in a medium bowl.
- Whisk together the lime juice, oil, cilantro, salt, cumin, and cayenne pepper in a small bowl. Pour over the black bean mixture and stir well.
- Cover and refrigerate until ready to serve. Serve with the tortilla chips.
My notes: I used this recipe more as a suggestion than an actual recipe. One kid didn’t want bell pepper in and one didn’t want onion. It still tasted good, and I had to do less chopping. Win, win!
Adapted from The Beach House Cookbook: Easy Breezy Recipes with a Southern Accent by Mary Kay Andrews.