Black Bean and Corn Salsa


This salsa is quick and easy to make. It needs at least 1 hour in the fridge but is best if you can give it a full 12-24 hours to really absorb all the flavors. This recipe is also known as Cowboy Caviar. I have modified the original recipe slightly.


Black Bean and Corn Salsa

1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) can rotel, (I use mild – a 15 oz can of petite diced tomatoes will also work)
1/2 – 1 cup prepared Italian dressing
1/2 Tablespoon lime juice
1/2 tsp. chili powder

Add corn, black beans, and rotel to a bowl. Use enough salad dressing to cover all of the mixture. Add lime juice and chili powder and mix well. Put in refrigerator for at least 1 hour but 12-24 hours is best. When ready to serve, drain salsa in a colander to remove excess liquid. Serve with tortilla chips.

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