Cowboy caviar bean & corn salsa
A chunky bean and corn salad for scooping with chips or spooning over rice.
Before you start
Serves about 4. Check all ingredient labels for allergens. Cooking times are approximate; use the doneness checks below.
Ingredients
- 1 can (400 g) black beans, drained
- 1 can (400 g) black-eyed peas, drained
- 200 g drained sweet corn
- 1 bell pepper, diced
- 2 tomatoes, diced
- ¼ red onion, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Chopped cilantro, optional
Method
- Combine drained beans, corn, pepper, tomatoes and onion.
- Whisk lime with oil and toss through the mixture.
- Add cilantro if using and season to taste. Chill until serving.
- Serve as a fresh salad or dip. This is not a shelf-stable canned salsa.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance