Easy Cowboy Salsa (Redneck Caviar) Recipe

I developed a Black Bean And Corn Salsa Recipe from canned black-eyed peas, black beans, corn, diced tomatoes and Italian dressing, and a single subtle ratio tweak quietly alters the usual balance.

I fell for an Easy Cowboy Salsa, aka Redneck Caviar, the minute I saw all that color. I kept thinking black beans and yellow corn could never be this flirty, yet they are, loud and honest, and they make you wonder what secrets a simple bowl is holding.

Folks call it Bean Corn Salsa Dip or toss it into a Black Bean And Corn Salsa Recipe or even tag it Corn Salsa Recipe, but none of those names tell the whole story. I cant promise you’ll stop at one chip, just that it’s more interesting than it looks.

Why I Like this Recipe

* I love the bold, zesty flavor that wakes up my taste buds, its like a little party in my mouth
* I like the mix of textures, crunchy and soft all together, its never boring to eat
* It always impresses people and makes me look like I tried way harder than I did
* Its fresh and light so I can eat a big bowl and not feel gross afterwards

Ingredients

• Creamy earthy beans high in fiber and protein it adds hearty texture
• Dense slightly sweet beans packed with protein and fiber great for filling
• Sweet yellow kernels give crunch and sweetness add carbs and bright flavor
• Fiery green peppers bring heat and tang use less if you cant handle spice
• Juicy slightly acidic tomatoes with juices mellow sweetness keeps salsa saucy
• Zesty tangy vinaigrette that seasons everything adds herbs oil and bright acidity
• Sharp raw onion gives bite and aroma mellows over time adds savory depth
• Green pepper adds crispness and mild vegetal flavor balances sweetness and its heat

Ingredient Quantities

• 1 can black-eyed peas (15 oz), drained and rinsed
• 1 can black beans (15 oz), drained and rinsed
• 1 can yellow corn (15 oz), drained
• 1/2 cup chopped onion (about 1/2 small onion)
• 1/2 cup chopped green bell pepper (about 1 small pepper)
• 1/4 to 1/2 cup finely chopped jalapenos (about 1 to 2 jalapenos)
• 1 can petite diced tomatoes (14.5 oz), do not drain
• 1/2 teaspoon garlic salt
• 1 (8 oz) bottle Italian salad dressing

How to Make this

1. Grab a large bowl and dump in the drained and rinsed can of black-eyed peas and the drained and rinsed can of black beans, then add the drained can of yellow corn and the whole can of petite diced tomatoes with the juice still in it (do not drain the tomatoes).

2. Finely chop about 1/2 cup onion, 1/2 cup green bell pepper and 1/4 to 1/2 cup jalapenos (use 1/4 cup for mild, 1/2 cup for hot). If you want less heat remove the jalapeno seeds, wear gloves so you dont rub your eyes, and toss the chopped stuff into the bowl.

3. Sprinkle in 1/2 teaspoon garlic salt over the veggies and beans so the seasoning gets even.

4. Pour the entire 8 oz bottle of Italian salad dressing into the bowl. Use a spoon or spatula to fold everything together until all the beans and veggies are coated.

5. Press the mixture down so the tomatoes and dressing are mixed in and the flavors can mingle.

6. Cover the bowl tightly or transfer to an airtight container and refrigerate overnight for best flavor, though 4 hours will work if youre in a hurry.

7. Before serving stir again, taste, and if it seems too watery scoop out a little juice or stir in a bit more beans/corn to thicken. If its too mild add a few extra chopped jalapenos, if too hot remember next time use less seeds.

8. Serve chilled with chips or as a topping for tacos, and store leftovers in the fridge up to about 3 to 4 days in a sealed container.

Equipment Needed

1. large mixing bowl, about 3 qt or bigger
2. can opener, manual or electric
3. fine mesh strainer or colander for draining and rinsing cans
4. cutting board
5. chef’s knife, sharp for chopping onion, pepper and jalapenos
6. measuring spoons plus a 1/2 cup measure
7. wooden spoon or silicone spatula for folding everything together
8. airtight container or bowl cover for chilling overnight
9. disposable gloves (optional) if you plan to remove jalapeno seeds and dont want to touch your eyes

FAQ

Easy Cowboy Salsa (Redneck Caviar) Recipe Substitutions and Variations

• Black-eyed peas: swap with canned chickpeas (garbanzo) or cannellini beans, drained and rinsed, they hold up the same and taste nice.
• Black beans: use pinto or kidney beans instead, drained and rinsed, for a milder or firmer bite.
• Yellow corn: frozen sweet corn (thawed) or fresh grilled corn kernels work great, just fold in after cooling.
• Jalapenos: substitute serranos for more heat or use poblano / jarred banana peppers for a milder version, chop to taste.

Pro Tips

– Let it sit overnight if you can, the flavors get way better the next day. If you’re short on time, even 4 hours helps, but expect the beans to soak up the dressing the longer it waits so it’ll be drier after a day or two.

– Keep texture lively by adding creamy or crunchy stuff only when you serve. Avocado, shredded lettuce, or crunchy tortilla chips make the salad feel fresh, don’t mix avocado in too early or it turns brown and mushy.

– Be careful with the jalapenos, seeds = serious heat. Wear gloves when chopping, taste a tiny bit before you dump it in, and if it’s too hot later add a squeeze of lime or a spoonful of sugar or honey to calm it down.

– If it’s too watery scoop out a bit of the tomato juice or toss in another drained can of beans or corn to thicken up. Also try swapping half the bottled dressing for a splash of fresh lime and a tablespoon of olive oil next time, it brightens things without making it salty.