Cowboy Caviar aka TEXAS caviar is a delicious black bean and corn salsa with just the right amount of zip! It’s perfect on corn or tortilla chips, on top of tacos, and more!
When I first made this salsa and set it on the picnic table in a stone molcajete with a bit of foil over the top, my other half inquired as to what the latest greatest hidden treat was… and I answered “Caviar.” It didn’t take long for his brow to furrow and a look of apprehension to appear, until I clarified with, “no worries, it’s Cowboy Caviar”. It’s now a favorite when we head off glamping (aka glamorous camping!).
A quick note about the ingredients before we begin, we do not recommend canned corn as it doesn’t offer the right texture to the finished salsa. The recipe can be easily doubled or tripled to accommodate larger groups, gatherings or bigger families.
You’ll Need:
1 (15 oz.) can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
½ cup red bell pepper, finely chopped
1/4 cup fresh cilantro, chopped
3 Tbs. lime juice
6-8 green onions, chopped
2 Tbs. balsamic vinegar
½ tsp salt
½ tsp ground cumin
Optional ingredients to kick it up a level:
1 tsp Franks Hot Sauce
1 Tbs Pickled Jalapeno Peppers, Chopped<
Combine all of the ingredients together in a bowl, refrigerate overnight to let the flavors marry and fully incorporate. This tastes amazing and is a great way to use leftover corn on the cob, like the grilled corn used in the photo!
Serve with Tortilla chips, corn chips, pita chips or as a topping for tacos, enchiladas, etc.
We’d love to hear what variations you like to add to your “Caviar”!
© Can Stock Photo Inc. / Res_Art
Cowboy Caviar
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- ½ cup red bell pepper finely chopped
- ¼ cup fresh cilantro chopped
- 3 tablespoons lime juice
- 6 to 8 green onions chopped
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 1 teaspoon Frank's Hot Sauce optional
- 1 tablespoon pickled jalapeno peppers chopped (optional)
Instructions
- Drain and rinse the black beans well, then let them drain again.
- Add the black beans, corn, red bell pepper, cilantro, green onions, lime juice, balsamic vinegar, salt, and cumin to a medium mixing bowl.
- Stir until everything is evenly combined.
- Stir in the hot sauce and chopped pickled jalapenos, if using.
- Cover and refrigerate overnight so the flavors can blend.
- Stir again before serving with tortilla chips, corn chips, pita chips, or as a topping for tacos and enchiladas.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is estimated from chopping, measuring, and mixing steps.
Store covered in the refrigerator for up to 3 to 4 days.
Freezing is not recommended because the vegetables soften and release extra water after thawing.
