Black Bean and Corn Salsa
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This black bean and corn salsa is quick and easy to make. This recipe is also known as Cowboy Caviar or Texas Caviar. Now this recipe does need at least 1 hour in the fridge but is best if you can give it a full 12-24 hours to really absorb all the flavors. You are basically pickling the ingredients. I have modified this from the original recipe slightly.
All you need for this black bean and corn salsa is a can of corn, a can of black beans, and a can of Ro*tel tomatoes. You can pick the amount of heat in this by the type of Ro*tel you use. I always use the mild version. Then add in enough prepared Italian dressing to cover all of the mixture. You’ll need about 1 cup of dressing. Last, you add in some lime juice and chili powder. Then give it that time needed to sit in the refrigerator.
Before serving, drain off any excess liquid. Then serve it up with your favorite tortilla chips. It is also delicious to serve on top of any Mexican dish. You can even serve it as a side dish which is how cowboy caviar was originally intended on being served.
Here is what you need to make the
Black Bean and Corn Salsa
- CORN
- CANNED BLACK BEANS
- RO*TEL, (I USE MILD)
- PREPARED ITALIAN DRESSING
- LIME JUICE
- CHILI POWDER
Black Bean and Corn Salsa
Real Mom Kitchen
Ingredients
- 1 15 oz can corn, drained
- 1 15 oz can black beans, rinsed and drained
- 1 10 oz. can Ro*tel, (I use mild - a 15 oz can of petite diced tomatoes will also work)
- ½ - 1 cup prepared Italian dressing
- ½ Tbsp lime juice
- ½ tsp chili powder
Instructions
- Add corn, black beans, and rotel to a bowl. Use enough salad dressing to cover all of the mixture. Add lime juice and chili powder and mix well.
- Put in refrigerator for at least 1 hour but 12-24 hours is best. When ready to serve, drain salsa in a colander to remove excess liquid. Serve with tortilla chips.
