Corn and Bean Salsa (Cowboy Caviar)

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Corn and Bean Salsa (Cowboy Caviar) is a simple and flavorful snack to store in your fridge or serve to a large group. It’s the perfect recipe for using your garden produce. Plus, it comes together in only 15 minutes!

Ingredients: Corn and Bean Salsa (Cowboy Caviar)

Corn: Use fresh or canned to give a pop of sweetness to this savory salsa.
Beans: Any combination of beans will work in this recipe. I recommend using two different varieties with contrasting colors. The classic cowboy caviar includes black eyed peas. I didn’t have these on hand, so I used cannellini beans instead along with black beans.
Tomatoes: This recipe is the perfection application for fresh tomatoes from your garden. Canned diced tomatoes can be substituted.
Bell Peppers: Use one bell pepper of any color or mix a combination of colors to create visual appeal. I used a combination of green and red.
Vinaigrette: Use your favorite store-bought vinaigrette or make a fresh version using lime, red wine vinegar, sugar, salt, and pepper.
Cilantro: I love the fresh taste of cilantro, so I like to add it every chance I get! It can easily be omitted for those who don’t like the taste of this herb.
Optional Add-Ins: Try adding onions or jalapenos to boost the flavor and heat. I was making this recipe for a large group with members (including kids) who don’t like these ingredients, but if I was making this for myself, I would have added both!

Instructions: Corn and Bean Salsa (Cowboy Caviar)

Prepare the fresh vegetables: Clean and dice the tomatoes (if using fresh), bell pepper, onions (optional), and jalapeno (optional). Finely chop the cilantro. Add them to a large bowl.
Prepare the canned vegetables: Drain the corn and add it to the bowl. Drain and rinse the beans and add them to the bowl. If using canned tomatoes, empty the entire can into the bowl, including the juices.
Add vinaigrette: Add the vinaigrette to the bowl and stir to combine.
Serve: Serve with tortilla chips or as a topping on your favorite dishes. For enhanced flavor, chill for at least 2 hours prior to serving. Store in the refrigerator for up to one week.

Final Thoughts

Bring this corn and bean salsa (cowboy caviar) to a potluck or family gathering and it will be a crowd favorite. There is no need to spend hours in the kitchen when you can grab these ingredients from your pantry or quickly run to the store and toss together this flavorful, fresh dish. This recipe works well with either garden fresh or canned vegetables. Add this to your regular rotation and your friends and family won’t be disappointed!

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Corn and Bean Salsa (Cowboy Caviar)

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Course: Appetizer, Snack

Cuisine: American

Keyword: Appetizer, Beans, Cilantro, Easy, Onions, Peppers, Salsa, Snacks, Tomatoes

Prep Time: 15

Servings: 1/2 cup servings

Calories: 111kcal

Author: Garden with Amber

Ingredients

15 oz tomatoes diced (fresh or canned)
1 cup bell pepper diced
1/2 cup onion diced (optional)
1/4 cup jalapeno diced (optional)
1/4 cup cilantro finely chopped (optional)
15 oz corn (fresh, canned, or frozen)
15 oz black beans drained and rinsed
15 oz cannellini beans drained and rinsed
1/2 cup vinaigrette dressing

Instructions

Prepare the fresh vegetables: Clean and dice the tomatoes (if using fresh), bell pepper, onions (optional), and jalapeno (optional). Finely chop the cilantro. Add them to a large bowl.
Prepare the canned vegetables: Drain the corn and add it to the bowl. Drain and rinse the beans and add them to the bowl. If using canned tomatoes, empty the entire can into the bowl, including the juices.
Add vinaigrette: Add the vinaigrette to the bowl and stir to combine.
Serve: Serve with tortilla chips or as a topping on your favorite dishes. For enhanced flavor, chill for at least 2 hours prior to serving. Store in the refrigerator for up to one week.