clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
15-Bean, Corn and Avocado Salsa Recipe

15-Bean, Corn and Avocado Salsa

  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 15 minutes
  • Yield: 30 servings 1x


This recipe is sometimes referred to as “Texas Caviar.” It’s a corn and bean salsa with fresh tomatoes and avocados and a zesty Italian dressing. Easy to make and totally addicting!


Units Scale
  • 1 (20 oz) Package of Hurst’s 15 Bean Soup
  • 1 Tbsp salt
  • 2 tsp salt
  • 4 roma tomatoes
  • 1/3 cup chopped cilantro
  • 1/3 cup chopped green onions
  • 2 cups white sweet corn (I used frozen and just ran hot water over them until they were thawed)
  • 2 ripe diced avocados
  • 1/3 cup diced red onion
  • 3 minced garlic cloves
  • Salt and pepper and garlic powder


  1. Add package of beans to large bowl and fill with lots of water, enough to cover the beans by 2 inches. Add in 1 Tbsp of salt. Let the beans soak for at least 8 hours. Drain the beans and rinse off in a colander. You can save the seasoning packet for another recipe. It has good flavoring for soups!
  2. Add the beans into the slow cooker. Add in 2 tsp salt. Fill the slow cooker with enough water to cover the beans by 2 inches. Cover and let cook on low for about 8-10 hours, or until beans are tender. Drain the water off of the beans and add the beans to a large serving bowl. Let them cool.
  3. Prepare the other ingredients while beans are cooling.
  4. Add all the other ingredients (besides salt and pepper) into the serving bowl and fold everything in gently (so you don’t mash the beans and avocados).
  5. Salt and pepper and garlic powder to taste and then serve salsa with tortilla chips.


I used a 6 quart* slowcooker for this recipe. *This is an amazon affiliate link