Black Bean and Corn Salsa Dip
Fresh, flavorful, and incredibly easy, this Black Bean and Corn Salsa Dip (Texas Caviar) is perfect for appetizers, snacks, or meals. Ready quickly with fresh ingredients!
Servings: 6 people
Ingredients
- 6 tablespoons fresh lime juice 2 large limes
- 6 tablespoons avocado oil
- 1 to 1½ teaspoons ground cumin
- 2 teaspoons seasoning salt
- 2 cans black beans drained and rinsed
- 2 cans shoepeg corn drained and rinsed
- ½ bunch cilantro chopped
- ½ cup chopped red onion
- 6 roma tomatoes seeded and chopped
- Tortilla chips for serving
Instructions
- Whisk lime juice, avocado oil, cumin, and seasoning.
- Drain and rinse beans and corn.
- Seed tomatoes then chop the tomatoes, cilantro, and onion into small, even pieces for the best texture.
- Combine all ingredients in a large bowl.
- Pour dressing, toss gently, and refrigerate for 3–4 hours or overnight, stirring occasionally.
- Before serving add more seasoning salt if desired then serve chilled with sturdy tortilla chips.
Notes
- Keeps refrigerated for 4 days.
- Add jalapeño peppers for a little heat.
- Great pico de gallo for grilled meats and tacos.
Nutrition
Calories: 256kcal | Carbohydrates: 25g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 781mg | Potassium: 491mg | Fiber: 8g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 2mg