Clean Eats, Recipes

Mexican Caviar (black bean and corn dip)

If you google “Mexican Caviar” you will find many versions of a black bean and corn dip/salsa. Some have longer lists of ingredients, but mine is paired down and simple. If you have extra time, and want to get creative, please do so. You cant mess this up.

Some great optional ingredients include: avocado, bell peppers, jalapeno pepper, your favorite hot sauce, tomatoes, the list goes on and on…

This stuff is so good/addictive that no one will realize how easy and affordable it is to make! I promised this recipe in my last post Southwestern Style Burgers since it pairs really well with the burgers. However, this dip is a perfect party side dish anytime of the year. I suggest those scoopable chips for this one.

SW style burger bowl w salsa


Below I’ve listed the full sized (aka party sized) portion, but if you are making this with the left over partial cans of black beans and corn after making the Southwestern Style Burgers, then just add the following to the partial cans and mix well:
1/8 cup red wine vinegar
3-4 Tablespoons EVOO (or avocado oil)
2 green onions (finely sliced)
salt and pepper to taste


2 cans corn (rinsed and drained) - "Mexicorn" works well
2 cans black beans (rinsed and drained)
3-5 green onions (finely diced) - red onion is also great
1/2 cup red wine vinegar
1/4 cup EVOO (or other mild oil)
2-3 dashes cayenne pepper (to taste)
salt and pepper to taste
  1. In a large bowl add all ingredients listed above and mix thoroughly.
  2. Refrigerate for 20 mins to overnight.
  3. Serve with chips, over the Southwestern Style Burger bowls, over grilled chicken, etc.

Serves 6+


black bean & corn salsa


Clean Eats, Recipes

Southwestern Style Burgers

Who doesn’t love a good grilled burger in the summer? Today I want to share a healthier ground chicken burger, but I want to give you one that will still satisfy that burger craving!

The ingredients are simple pantry staples so these burgers are quick and easy to throw together. I added a bonus recipe of a quick slaw that you can optionally make as well. And, for those leftover black beans and corn, I have a great corn and bean salsa recipe (aka Mexican Caviar) that Ill share in an upcoming post. But if you want to keep it extra simple, just throw some of the extra beans and corn into your rice bowl.

I served my burgers over rice (I’m kinda hooked on burger bowls lately), but these burgers can obviously be served on a traditional bun as well (I recommend a whole grain bun). I would recommend topping with some guacamole and a dab of salsa. Serve the slaw on the side, or as an additional burger topping. Yum!

Please share any other ideas you have for enjoying these burgers in the comment section. I love to hear new ideas!

SW style burger ingredients

1 cup cooked brown rice

1 lb ground chicken meat (or turkey works great too) 
1/4 cup ground flax seed  
1/2 cup black beans (If using canned, drain and rinse first)
1/3 cup corn (If using canned, drain & rinse first)
1 large minced garlic clove
1/2 teaspoon cumin
1/2 teaspoon fine sea salt
1/2 teaspoon chili powder
3 Tablespoons salsa of choice
1 avocado (Optional)

Quick Lime Slaw
Juice of 1 lime 
3 Tablespoons avocado oil (or EVOO) 
1/2 teaspoon fine sea salt 
1/4 teaspoon chili powder
1 Tablespoon chopped cilantro (optional)
1/2 head of small green cabbage finely sliced


  1. Cook brown rice according to package directions. Use bone broth instead of water if you have any on hand.
  2. In a medium bowl add all of the burger ingredients and ‘squish’ together by hand to blend well.
  3. Press into 4-5 patties and set on plate. If you have time to let them marinate, stick the patties back in the fridge for 30 minutes (or as long as overnight). It really helps make them more flavorful, but they are good even if you throw them right on the grill.
  4. drizzle a little EVOO on each side so they do not stick to the grill.
  5. Place burger patties on a hot grill.
  6. Cook the burgers 7 minutes the first side and approximately 6 minutes the second side.  Check the internal temperature of the burgers if you are unsure, but do your best not to overcook as this will dry them out.
  7. While the burgers are grilling, add all slaw ingredients to a small bowl and toss thoroughly to fully coat the cabbage. Set aside.
  8. Once peppers cool a bit, you can peal the skin (if you like) and slice them long ways.
  9. Slice or cube your avocado.
  10. Once burgers are done, let them rest approx. 5 minutes.
  11. Assemble your burger bowl:
    • Place a 1/2 cup of cooked brown rice in the bottom of a bowl
    • Add a burger
    • Top the burger with some Quick Lime Slaw
    • Add the Mexican Caviar (if you opted to make it), or just sprinkle some of the extra beans and corn into the bowl
    • Add some avocado slices and drizzle with some salsa

Serves 4-5

SW style burger bowl w salsa