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