Black Bean, Corn, Bell Pepper, & Tomato Salsa

Call it black bean and corn salsa or cowboy caviar, this is the bowl that disappears fastest at every cookout. Black beans and sweet white corn meet a confetti of red, yellow, and orange bell peppers, diced tomatoes, red onion, and cilantro, with chopped jalapeno bringing the heat.

The genius shortcut is the dressing. A pour of bottled Italian dressing does the work of mixing oil, vinegar, and herbs in one step, while a squeeze of fresh lime keeps it bright. No cooking, no fuss.

Two small moves matter. Rinse the canned beans and drain the corn well so the salsa does not turn watery. Then chill it before serving. That rest gives the dressing time to soak into the beans and the flavors time to meld, which is exactly why it tastes even better the next day. Scoop it with tortilla chips or spoon it over grilled chicken, fish, or tacos.

Kitchen Tips

• Rinse the beans and drain the corn thoroughly so the salsa stays scoopable, not soupy.
• Dice everything to a similar size so each chip gets a little of everything.
• Make it a few hours ahead, or overnight. The flavors deepen as it sits in the dressing.

Variations

• Stir in diced avocado just before serving for a creamy twist, adding it last so it does not brown.
• Seed the jalapenos for a milder dip, or add a second one for more heat.
• Swap black-eyed peas for the black beans for a more traditional Texas caviar.