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Emma Claudie

Easy Cowboy Caviar (Fresh Corn & Black Bean Salsa)

A vibrant, cruelty-free salad with sweet corn and earthy black beans, tossed with tangy lime-honey dressing and spicy chili. Perfect for picnics, game day, or healthy snacks. Gluten-free, vegan, and loaded with crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizers & Snacks
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 corn on the cob (husked and silks removed) or 400g canned/frozen corn
  • 1 can (400g) black beans, drained and rinsed
  • 2 stalks celery, finely chopped
  • ½ red onion, chopped
  • 1 red bell pepper, chopped
  • 1-2 chili peppers, finely chopped (adjust for heat)
  • 3 tbsp olive oil
  • 2 tbsp honey
  • Juice of 1 lime
  • 2–3 garlic cloves, minced
  • ½ tsp salt
  • Optional: ¼ cup chopped cilantro

Method
 

  1. If using fresh corn, grill or boil cobs. Cut kernels into a bowl.
  2. Add black beans, celery, red onion, red pepper, and chilies.
  3. In a small bowl, whisk olive oil, honey, lime juice, garlic, and salt.
  4. Pour dressing over salad and toss gently.
  5. Let sit for 10–15 minutes to let flavors meld.
  6. Stir in cilantro (if using) before serving.

Notes

Grilled corn adds smoky depth.
For extra heat, add red pepper flakes.
Pack in airtight containers and store in the fridge for 3–4 days.
Serve as a dip with tortilla chips or spoon into tacos.