Cowboy Caviar (Bean Salsa)
Source: Eating Smart, Being Active Colorado State University and University of California at Davis
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
This salsa is a party favorite. Using pantry items liked canned beans, corn, and tomatoes, this recipe comes together quickly and can serve a crowd.
- Makes
- 16 Servings
Ingredients
- 1 can (15.5 ounces) low-sodium kidney beans
- 1 can (15 ounces) low-sodium black beans, drained
- 1 can (15 ounces) low-sodium corn, drained
- 1 can (14.5 ounces) low-sodium crushed tomatoes
- 1 can (4 ounces) chopped green chilies
- 1/4 cup finely chopped onion
- 1 tablespoon oil
- limes, juiced (3 limes, optional)
- salt (to taste, optional)
- black pepper (to taste, optional)
- hot sauce (to taste, optional)
Directions
- Wash hands with soap and water.
- Mix kidney beans, black beans, corn, tomatoes, chilies, and onion in a large bowl.
- Add oil and lime juice (if using), toss gently to combine. Taste. Add small amount of salt and pepper if desired.
- Serve by itself, with raw vegetables and/or corn chips.
Notes
Be creative! Add any kind of beans you have. Make it spicier by adding hot sauce. Learn more about: Corn Tomatoes Onions Limes
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.