Black Bean and Corn Salsa Dip (Texas Caviar)

Black Bean and Corn Salsa Dip is a delicious appetizer made with fresh veggies and packed with flavor. This homemade salsa is an easy recipe that works as a healthy snack, colorful side dish, or pico de gallo.

This dip has been a beloved summer staple in our family since the ’90s, when my mom found it in a church recipe book appropriately titled “Can’t Stop Eating Bean Dip.” Over the years, she marked up that page with handwritten notes, tweaking it until it became her go-to. Thirty years later, after moving to Texas, I learned our family favorite is actually a southern classic known as “Texas Caviar,” “Mexican Caviar,” or “Cowboy Caviar.” Whatever you call it, this easy salsa dip delivers bold flavor and fresh ingredients—ideal for gatherings, potlucks, or a quick side dish.

This fresh salsa brings together vibrant colors and textures, perfect for scooping with crunchy tortilla chips or serving over grilled chicken, fish, or tacos. With ingredients like crisp corn, black beans, juicy roma tomatoes, red onion, cilantro, avocado oil, and fresh lime juice, you get the best flavor in every bite. I always double the batch—one to share, and one to enjoy at home the next day.

Why You’ll Love This Black Bean and Corn Salsa Dip

• Easy Recipe: No cooking required, just toss ingredients together.
• Fresh Ingredients: Packed with crisp corn, juicy tomatoes, and fresh cilantro.
• Perfect for Parties: Ideal as part of an appetizer spread or potluck.
• Great as Leftovers: Tastes even better the next day, ideal for meal prepping.
• Healthy and Delicious: A deliciously healthy dip with wholesome ingredients.

Ingredient You’ll Need

• Black Beans: Use canned black beans for convenience; rinse thoroughly for best results.
• Canned Corn: Canned corn is convenient and packed with sweet flavor. I prefer shoepeg corn!
• Roma Tomatoes: Firm and fleshy, perfect after seeding to prevent watery salsa.
• Red Onion: Adds color, crunch, and a hint of sweet onion flavor.
• Fresh Cilantro: Bright, herbal flavor; remove only the largest stems.
• Fresh Lime Juice: Essential for a bright garlicky lime vinaigrette taste.
• Ground Cumin and Favorite Salt-Based Seasoning: Adds depth; our favorite is Adobo seasoning.

How to Make Black Bean and Corn Salsa Dip

1. Prepare Dressing: In a small bowl, whisk fresh lime juice, avocado oil, ground cumin, and Adobo seasoning or salt.
2. Drain and Rinse Beans and Corn: Drain canned black beans and corn thoroughly to prevent watery or cloudy salsa.
3. Prep Veggies: Seed the Roma tomatoes by removing the watery centers and seeds, then chop the tomatoes, cilantro, and red onion into small, even pieces for the best texture and balanced flavor.
4. Combine Ingredients: In a large mixing bowl, gently toss black beans, corn, tomatoes, red onion, and cilantro.
5. Dress and Chill: Pour the dressing over salsa ingredients, toss until everything is mixed and covered in dressing, cover, and refrigerate for at least 3–4 hours or overnight, give a good stir occasionally.
6. Serve: Before serving, taste and add salt seasoning if needed. Serve chilled with your favorite tortilla chips, as a side dish, or topping for tacos or grilled meats.

Expert Tips, Variations, and Substitutions

• Add Heat: Include diced jalapeño peppers, serrano peppers, or hot sauce.
• Alternative Oils: You can substitute avocado oil with olive oil, vegetable oil, or canola oil.
• Cilantro Tip: My mom snips cilantro with kitchen scissors. I remove only large stems and chop the rest.
• Lime Juice: I like to microwave limes for 10 seconds, then give them a good, hard roll on the counter before slicing to juice—this helps release the most juice. Bottled lime juice works in a pinch, but fresh gives the best flavor.
• Garlic Lovers: Add a teaspoon garlic powder to punch up the flavor without overpowering the fresh ingredients.
• Cherry Tomatoes: You can swap roma tomatoes for fresh cherry tomatoes (about 1 pint) for a sweeter bite and different texture. 
• Types of Beans: Swap black beans with kidney beans, pinto beans, or black-eyed peas.
• Texas Caviar Additions: Some classic mix-ins you’ll often find in other versions of Texas Caviar recipes. Cotija cheese, avocado, diced bell peppers, or green onion. 

Storing and Making Ahead

Store leftovers in an airtight container in the fridge up to 4 days. This dip improves overnight, making it perfect for meal prep or gatherings. For best results, stir before serving to revive the texture and flavor.

Frequently Asked Questions

Can I use fresh corn instead of canned? Yes! Fresh corn cut from corn cobs gives great fresh corn taste.

Can I freeze this dip? Yes, freeze leftovers in airtight containers for up to 2 months. Thaw in the fridge overnight.

How do I keep salsa from being watery? Seed fresh tomatoes thoroughly and rinse canned ingredients well.

Can I make this salsa spicier? Definitely! Add serrano or jalapeño peppers for more heat.

What other dishes pair well with this salsa? It’s excellent over grilled meats, served alongside mexican foods as a pico de gallo, or as part of an appetizer spread.

More Amazing Dips

If you loved this simple dip, you’re in for a treat—here are more easy favorites that pack in fresh flavor and make perfect additions to any appetizer spread:

• Strawberry Mango Fruit Salsa
• Mango Habanero Salsa
• Fresh Homemade Guacamole
• BEST Baba Ganoush
• Cranberry Cream Cheese Spread with Pecans

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