A tasty addition to your Mexican-inspired meals! Black Bean and Corn Salsa with Avocado is tossed in a flavorful chili-lime vinaigrette and inspired by the ever-so-popular Cowboy Caviar.
A “once you start, you can’t stop” kind of a recipe!
It really is that good! The combination of ingredients when tossed in a simple homemade chili-lime vinaigrette has this Black Bean and Corn Salsa bursting with flavor and the avocado, of course, takes this recipe to another level! I’ve been making this recipe, also known as Cowboy Caviar, for quite a few years and it dawned on me a couple of weeks ago after making it to go along with Shrimp Fajita Bowls, that this MUST be shared on the blog. So today is the day!
I first started making this recipe back when “real food” wasn’t a top priority for me like it is today and my “diet” of choice was low-fat/low-cal. I didn’t focus so much on food quality but rather food quantity. I used a low-fat Italian dressing and no avocado to keep the fat grams and calories as low as possible. Well over the years, I learned that including quality sources of fats into my diet would in fact do my body good, so some of my older recipes have evolved from their original versions to include some incredible sources of both quality fats and real food ingredients. This Black Bean and Corn Salsa is now made with a homemade vinaigrette including heart-healthy olive oil (or avocado oil), and a healthy dose of avocado. No surprise that making these changes resulted in a much tastier, healthier and satisfying outcome! Real food for the win.
Tossed in an easy and versatile homemade chili-lime vinaigrette.
Speaking of the chili-lime vinaigrette. This simple vinaigrette recipe sure is flavorful and oh so easy to make. I also want to mention its versatility. Not only does it add incredible flavor to this Black Bean and Corn Salsa, but it also works fabulously as a marinade for chicken, shrimp or pork as well as a flavorful salad dressing.
Ever so flavorful and also easy on the eyes thanks to the variety of colorful ingredients.
Flavor is always a No. 1 priority when creating recipes (it has to taste good for us to share it!), but I get extra excited when the recipe also adds color to the plate and is easy on the eyes. It really is a double-win…and it also makes photographing the recipe MUCH easier for us.
This Black Bean and Corn Salsa with Avocado truly has it all. It’s made with real food ingredients, incorporates lots of veggies, it’s ridiculously delicious, extremely colorful and it can be made in 20 minutes or less. It really doesn’t get any better!A tasty addition to your Mexican-inspired meals! Black Bean and Corn Salsa with Avocado is tossed in a flavorful chili-lime vinaigrette and inspired by the ever-so-popular Cowboy Caviar. Click To Tweet
Black Bean and Corn Salsa with Avocado…not just for chips.
Don’t get me wrong, I love myself a good chip dip and this recipe is definitely one of my faves – especially when served along with a Real Food Margarita (<– best Marg ever!) and enjoyed on my porch on a summer night with my husband (P.S. He’s not even a veggie eater, but I’m happy to share that he also likes this salsa). Anywho, I also love using this Black Bean and Corn Salsa as topping for slow cooker chicken tacos, slow cooker beef barbacoa, a plain ‘ ol chicken breast or on a fajita salad. It really makes for a tasty addition to any Mexican-inspired meal!
A recipe you’ll make again and again.
Whether it’s because you enjoy it as much as I do and/or because it’s a highly requested recipe by your family, there’s a good chance you’ll be making this Black Bean and Corn Salsa again and again. And once you introduce it to your friends or at a holiday gathering or party, it might just be that recipe you’re known for in the future. It’s one of my go-to’s when I want to bring a “dish to pass,” which is another reason I love that it’s so easy to throw together.
One thing I want to note is that I don’t recommend making this recipe too far ahead of time. A couple hours is totally fine but because of the avocado, it’s best to be enjoyed within an hour or two after making it. However, feel free to pre-chop and prep the rest of the ingredients and make the vinaigrette. I would just wait to add the avocado and toss the ingredients with the vinaigrette until 30 minutes to an hour before serving. I’m personally not afraid of a little discolored avocado and thoroughly enjoy the leftovers – if there are any – I just prefer to serve this recipe fresh if possible.
Happy chip dipping! I hope you enjoy this recipe.
And if you’re looking for the best Organic Blue Corn Chips on the market, one of my favorites is Jackson’s Honest Blue Corn Chips which are slow cooked in coconut oil.
For the Salsa
- 1 (15 oz.) can of organic black beans, drained and rinsed well
- 1 (15 oz.) can of organic yellow corn, drained and rinsed
- 2–3 roma tomatoes, diced (~1 cup)
- 1 small bell pepper, stem and seeds removed, diced (~¾ cup) (I use ½ green & ½ red)
- ½ small red onion, diced (~½ cup)
- 1/3–1/2 cup cup fresh cilantro, chopped
- 1 jalapeño, stems and seeds removed, finely diced
- 1 large avocado, diced
Chile Lime Vinaigrette:
- ¼ cup olive oil or avocado oil
- ¼ cup lime juice, freshly squeezed
- 2 cloves garlic, finely minced
- 1 tsp. organic honey (may sub maple syrup for vegan-friendly)
- ½ tsp. ground cumin (such as Simply Organic)
- ½ tsp. chili powder (such as Simply Organic)
- Dash of crushed red pepper flakes (such as Simply Organic)
- ½ tsp. sea salt
- ¼ tsp. black pepper
- In a large bowl, combine all of the salsa ingredients. Set aside.
- In a small bowl, combine the vinaigrette ingredients. Whisk to combine.
- Pour vinaigrette over salsa ingredients. Gently toss until dressing is distributed evenly.
- Serve with organic blue corn chips or with any Mexican-inspired meal.
- Serving Size: 1/12 of recipe (~1/2 cup)
- Calories: 120
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 7 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 3 g
Pin now to make later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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