Black Bean and Corn Salsa

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Fresh, zesty black bean and corn salsa, also known as Texas caviar, is the perfect appetizer for summer. Filled with garden fresh tomatoes, onions and corn this salsa goes will with fish and pork tacos and just plain chips.

In fact, this salsa is so hearty and flavorful that we’ve been known to just eat it by the spoonful – no chips required.

bowl of black bean and corn salsa aka Texas caviar

This recipe does require a bit of chopping but it goes fairly quickly. One thing to note is that black bean and corn salsa is best after it’s sat for a few hours. If you aren’t going to eat it the day you make it, wait to add the avocado until you serve it.

If you harvested a bunch of corn, be sure to make a few jars of canned black bean and corn salsa to enjoy year round. The end result isn’t as fresh this recipe, but it still tastes great.

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Yield: 5 cups

Black Bean and Corn Salsa

bowl of black bean and corn salsa aka Texas caviar

Black bean and corn salsa, aka Texas Caviar, is a tangy salsa that is perfect for chips, tacos, and just eating with a spoon.

Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 2-3 ears cooked corn (about 2 cups - you can use canned corn that is drained)
  • 3-4 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cans (15 oz) black beans - rinsed and drained (you can make your own with dried beans)
  • 2 large tomatoes - chopped
  • 3 jalapenos - chopped (optional)
  • 1 red onion - chopped (you can use white)
  • 1 avocado - chopped (optional)
  • 1/4 cup cilantro - chopped

Instructions

    1. Mix all ingredients in the order given.
    2. Chill for at least 2 hours before serving.

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bowl of black bean and corn salsa aka Texas caviar

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10 thoughts on “Black Bean and Corn Salsa”

  1. This looks delicious! I am always looking for new vegan and raw recipes and we will definitely be giving this one a try. Thank you for sharing it.

    Reply
    • That is what I did today. Normally, I make it fresh but I have tomatoes and onions from the garden and we bought a lot of corn over the weekend. I’m writing a post for next week on it. I soaked the beans and cooked for about 30 minutes. Then I drained them and added to the other ingredients. I pressure canned them for 90 minutes which is what I do for dry beans. Just check your guide and do them at whatever psi and time it says for dry beans. Let me know how it turns out.

      Reply

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