Black Bean Salsa (aka Cowboy Caviar)

(16 servings)


From your bariatric nutrition team

This flavorful salsa is the perfect accompaniment for any barbeque or summer meal. It can be used as a topping for grilled fish or chicken, served as a side dish or dip, or even enjoyed on its own for a light meal or snack.



2 teaspoons lime zest

¼ cup lime juice

¼ cup canola oil

1 tablespoon ground cumin

1 tablespoon honey

¾ teaspoon salt

2 (15 oz) cans low sodium black beans, rinsed

1 ½ cups corn kernels (about 3 ears if using fresh)

1 large red bell pepper, finely chopped

1 large tomato, chopped

1 medium red onion, finely chopped

¾ cup fresh cilantro leaves, chopped

2 medium scallions, finely chopped

1 jalapeno pepper, finely chopped (seeds removed)



  1. Whisk together lime zest, lime juice, oil, cumin, honey, and salt in a large bowl.
  2. Gently stir in beans, corn, bell pepper, tomato, red onion, cilantro, and jalapeno.
  3. Cover and refrigerate at least 30 minutes before serving and store for up to 4 days.

Nutrition information per serving (about ½ cup): 100 calories, 4g protein, 14g carbohydrates (4g fiber), 4g fat


Recipe adapted from