Serves 16
79 cal · 15 min
Cowboy Caviar (Bean Salsa)
Recipe GLPR6ef76d4a28d62c
A hearty, colorful bean and vegetable salad brimming with protein and fiber. This zesty salsa combines kidney beans, black beans, sweet corn, and diced tomatoes with a bright lime dressing. Serve it as a dip with tortilla chips, alongside fresh vegetables, or as a side dish that pairs beautifully with grilled meats and Southwestern fare.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 can (15.5 ounces) low-sodium kidney beans, drained and rinsed
1 can (15 ounces) low-sodium black beans, drained and rinsed
1 can (15 ounces) low-sodium corn, drained
1 can (14.5 ounces) low-sodium crushed tomatoes
1 can (4 ounces) chopped green chilies
1/4 cup finely minced onion
1 tablespoon olive oil
3 Juice of 3 fresh limes
Salt to taste
Black pepper to taste
Hot sauce to taste (optional)
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
Drain and rinse the kidney beans and black beans in a colander under cool running water to remove excess sodium. Drain the canned corn and set aside.
In a large mixing bowl, combine the rinsed kidney beans, black beans, drained corn, crushed tomatoes with their juice, chopped green chilies, and minced onion. Gently fold these ingredients together until evenly distributed.
Drizzle the olive oil over the bean mixture and squeeze the juice from the 3 fresh limes into the bowl. Toss all ingredients together gently but thoroughly to coat everything with the dressing.
Taste the salsa and season with salt and black pepper to your preference. If you like additional heat, add hot sauce a small amount at a time and stir well.
Serve immediately or refrigerate until ready to serve. This salsa pairs wonderfully with warm tortilla chips, fresh raw vegetables like bell peppers and cucumbers, or as a side alongside grilled chicken or beef.
