Skip to Content

Black Bean and Corn Salsa

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.

Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

bowl of black bean and corn salsa aka Texas caviar

Thanks for sharing with your friends!

Brenda

Thursday 20th of August 2020

Canned a double batch of this yesterday. It turned out Great! Thanks for the recipe!

Angi Schneider

Friday 21st of August 2020

You're welcome! Glad you liked it.

Terri Lee

Thursday 20th of November 2014

Looks delish and I have been wanting to do a black bean and corn salsa at home !!

Sandy elder

Monday 7th of July 2014

This looks delicious, thank you for posting. Do you think I could pressure can it?

Angi Schneider

Monday 7th of July 2014

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.

Angela

Wednesday 20th of November 2013

Oh we are a salsa family too. Everything is amazing as a salsa. We will try this soon! Thanks for linking it up to the Homestead Bloggers Network!

Angi Schneider

Wednesday 20th of November 2013

It's crazy how many salsa's there are. Thanks for hosting.

debbie

Thursday 31st of May 2012

oh boy this looks so good! gona try it! thanks! also thanks for checking out my gardening blog! enjoyed checking out your blog!

debbie

Skip to Recipe