Fresh sweet corn around here has been absolutely delicious lately. If we have any leftovers, I cut it off the cob and use it in this Cowboy Caviar (Black Bean Salsa) recipe. Plus, I’ve got fresh cilantro and tomatoes from my garden to make this appetizer pretty frugal. This is my basic recipe, which can be modified according to what’s on hand.
Black Bean and Corn Salsa (a.k.a. Cowboy Caviar)
1 (15 oz.) can black beans, drained and rinsed
1 cup corn kernels (I use either fresh or frozen; not canned)
½ cup chopped red bell pepper or tomato
1/4 cup chopped fresh cilantro
3 Tbsp. lime juice
8 green onions, chopped
2 Tbsp. balsamic vinegar
½ tsp. salt
½ tsp. ground cumin
It’s this simple: chop and dump. Refrigerate overnight to let all flavors blend.
My friend made this for a party and it was the hit of the party. You’ll really like it.
This is my go-to potluck dish. I usually double this recipe, using a 16oz bag of frozen corn, which also keeps the salsa chilled on the way. I don’t use balsamic vinegar. I do add a can of drained pineapple tidbits. Pineapple and cilantro are meant to go together! I’ll add a couple of Tbsp of the pineapple juice, and some Tony Chachere’s Creole seasoning to taste, along with the cumin. You can substitute a purple onion for the green ones to add more color.