Corn and Black Bean Salsa

Corn and Black Bean Salsa is an easy-to-make Texas Caviar recipe using canned black beans, corn and Rotel tomatoes and green chiles. Ready in 10 minutes, it’s perfect to serve with tortilla chips.

How This Became a Go-To Appetizer

I made this Corn and Black Bean Salsa the first time for my son’s 8th birthday party. We often serve a tray of chips and salsa at casual get-togethers because they’re so popular, but I wanted something I could make ahead of time that wouldn’t include ingredients that turn brown or get all wilted.

This recipe checked all of those boxes.

Corn and Black Bean Salsa is a take on a classic Texan appetizer called Texas Caviar. This recipe uses convenient canned ingredients so there’s barely any prep or clean-up.

Guests will be so focused on chattering in the kitchen, they may not notice that it was the first appetizer to disappear.

The Four Reasons the Bowl Always Comes Home Empty

• It’s easy to make. All you have to do is empty some canned goods into a bowl, mix the dressing and stir. That’s it. It’s a great option for times when you need a party appetizer but have little time to prepare.
• It can be made in advance. Corn and Black Bean Salsa can be made and stored in the refrigerator for 4 days. It can be made a couple of hours in advance of serving or made the previous evening. The longer it sits the better the flavors meld and shine. It tastes especially good the next day.
• It’s refreshing. Lime juice, cilantro and corn give this salsa a refreshing quality. This is the first item guests reach for on hot summer days.
• It’s the perfect balance. Corn and Black Bean Salsa is hearty from the black beans, fresh from the lime and cilantro and savory from the black beans and Rotel tomatoes. It’s deliciously balanced.

What Goes In and Why It Matters

• Black Beans: Corn and Black Bean Salsa is hearty and filling because it uses two 15-ounce cans of black beans. Drain and rinse canned black beans well to remove any sliminess.
• Shoe Peg Corn: I prefer Green Giant shoe peg corn (an 11-ounce can) because the kernels are small, dense and very sweet. Use regular canned sweet corn or 1.5 cups thawed, drained frozen corn if shoe pegs aren’t available.
• Rotel Tomatoes: Original Rotel is my choice because the small green chiles are only mildly spicy. The “Hot” version packs quite a kick, more than I like in this recipe. Use all of the tomatoes and their seasoned juice for a zingy salsa.
• Olive Oil: Four tablespoons olive oil dresses the beans and corn. It’s important to use enough so the salsa doesn’t taste dry but not overdo it or the beans and corn will be swimming. Use good-quality extra-virgin olive oil or avocado oil.
• Lime Juice: Salsa is flat-tasting if it doesn’t contain plenty of tangy lime juice. Use the juice from 2 medium-sized limes which equals 4 tablespoons. Lemon juice can be substituted but the salsa will taste noticeably different.
• Ground Cumin: Texas caviar recipes use a generous amount of earthy cumin for their signature flavor. Corn and Black Bean Salsa tastes more subdued but cumin still plays an important role in the salsa’s flavor. The cumin flavor mellows as it sits in the refrigerator.
• Cilantro: Use about a quarter-cup of coarsely chopped cilantro including the tender stems. Corn and Black Bean Salsa tastes good without it but cilantro adds a burst of color and freshness. Substitute 2 tablespoons flat-leaf parsley and the zest of a lime if cilantro isn’t available.
• Salt: Corn and Black Bean Salsa needs some added salt but canned black beans and Rotel contain sodium. Start with only 1/2 teaspoon then season to taste after chilling.

How to Make Corn and Black Bean Salsa

Empty the canned black beans into a colander set into a sink or over a large bowl. Rinse with cold water until all of the frothy starch has been removed.

Shake well to remove most of the water. Set aside to drain.

Empty the canned corn into the colander and shake well to remove as much of the liquid as you can. Let both the black beans and corn drain well or the salsa will have a pool of liquid in the bottom of the bowl.

Roll limes on counter with palm of your hand until they give slightly. Halve, squeeze, and measure the lime juice, as rolling releases cell structures and helps you get more juice out of limes.

Add the drained corn and black beans to a large serving bowl. Empty the can of tomatoes and chiles (including the liquid) into the bowl.

In a small bowl, stir together the lime juice, olive oil, ground cumin and salt. Pour over the beans and corn and toss to combine.

Top with chopped cilantro and toss once more. Cover and refrigerate for at least 2 hours before serving.

Corn and Black Bean Salsa tastes good right away but tastes even better after sitting because the beans and corn absorb some of the seasoned tomato juice and soak up the lime and cumin flavors. Serve chilled with tortilla chips.

In a large bowl, combine corn, black beans, Rotel with its juices, olive oil, lime juice, cilantro, cumin, and salt. Gently mix to combine.

Cover and chill for at least 2 hours or up to 4 days. Salsa is best after 24 to 48 hours.

Serve with chips.

What to Put It On Besides Chips

This is the BEST salsa for tortilla chips. Serve with sturdy tortilla chips.

Thick, scoop-shaped tortilla chips or thin, triangle-shaped tortilla chips both work, but the latter tend to make a mess. Serve in a large, wide, and shallow bowl.

But it’s also an excellent topping on grilled meat: chicken, fish, pork tenderloin, etc. It’s acidic and has lots of texture and flavor.

And you can use it in tacos. It’ll bulk up the filling so you won’t need as much meat.

The possibilities are endless. Add to party food spreads alongside queso dip, seven-layer dip, walking tacos, etc.

It’ll be gone quickly.

Why Day-Two Salsa Is Better Than Day-One

This recipe does NOT call for avocado. I find it’s better to make it ahead of time, which is one of the reasons why this recipe is a reader-favorite party food, without avocado.

It’ll last up to 4 days, doesn’t turn brown, can stand the test of a long trek to a party or potluck, etc. If you like to add avocado, see below.

After the salsa has sat for a few hours or ideally 24 to 48 hours, the ingredients meld beautifully. You’ll be able to taste the cumin and lime permeating the black beans.

It all comes together instead of tasting like individual ingredients. It’s worth waiting.

Texas Caviar FAQ

Can it be frozen?

It’s better fresh. Freezing changes the texture of the vegetables.

They’ll be a little more watery when thawed.

How long will it last in the fridge?

Up to 4 days tightly covered in an air-tight container in the fridge. It’s best after 24 to 48 hours.

Can I double it?

Of course. If you’re making it for a party, I’d definitely double it.

It disappears quickly.

Can I add avocado?

You can dice 1-2 ripe avocadoes and stir them in. If you add avocado, add it within 30 minutes of serving, stir, and serve.

Consume the same day.

Six Ways to Change It Up

Shoe peg corn: This is my favorite, but you can sub:

• well-drained, canned, sweet corn OR
• 1-1/2 cups thawed, frozen corn OR
• about 2 fresh ears of corn in summer, shucked

Spicy version: Use the “Hot” version of Rotel OR finely dice 1-2 jalapeños, starting with one, OR add 1/4-1/2 teaspoon cayenne pepper. Choose one of these options rather than all of them.

Cowboy caviar version: Add one can black-eyed peas (well-drained) and 1 cup diced bell pepper. Skip the cumin, lime, and olive oil and add 1/2 cup Italian salad dressing instead.

Mix well.

Onion: Add 1/2 cup finely-diced red onion if you like. If you find the raw, sharp-sweet flavor too much for you, dice the onion, soak in a bowl of cold water for about 5 minutes, then add to the caviar.

This will take the edge off the onion.

Bell pepper: Add one cup diced red, orange, or yellow bell pepper for some added crunch and color.

Salsa version: Add your favorite salsa and skip the Rotel.

Five Ways to Use What’s Left

• On burrito bowls
• As a taco topper
• Mounded on a baked potato
• As a nice, acidic sauce on top of grilled meats
• Mixed into a breakfast egg scramble

Other Things Worth Making for the Same Spread

• Corn and Black Bean Salsa with Avocado, the same base recipe with a bit of diced avocado stirred in. Creamier, eat the same day.
• Classic, canned, super-easy Canned Tomato Salsa, smooth, just tomatoes, no chunks in sight
• Easy-to-make Seven Layer Dip in a 9×13″ pan, best for a party
• Walking Tacos, aka, taco ingredients in a bag of Fritos, which are super-easy to eat