Cowboy Salsa is a fresh and delicious salsa dip with two kinds of beans, avocado, corn, tomatoes, red onion, and cilantro with a simple olive oil and lime juice dressing. Serve with chips as a dip, on top of grilled chicken, or just eat it with a spoon as a salad.
Course Appetizer
Cuisine Mexican
Keyword cowboy salsa, cowboy salsa recipe
Prep Time 20 minutesminutes
Servings 16people (1/2 cup each)
Calories 191kcal
Author Jessica - Together as Family
Ingredients
1can (15 oz)pinto beansdrained & rinsed
1can (15 oz)black beansdrained & rinsed
1can (15 oz)gold n' white corndrained
3avocadoschopped
1½cupschopped roma tomatoes
1red onionfinely diced
1/2cupchopped cilantro
3tablespoonsextra virgin olive oil
3tablespoonsfresh lime juice(about 2 large limes)
1teaspoongarlic powder
1teaspooncumin
1/2teaspoonsalt
Instructions
Add all ingredients into a large mixing bowl, or the serving bowl you are using, and stir together until well combined.
This is best served right away. You could keep it in the fridge for up to 2 hours before serving if needed.
If you have leftover salsa you can store it covered in the fridge for 1-2 days. The avocados will brown so it's best eaten right away.
Notes
Tomatoes : You will need about 4-5 Roma tomatoes for this recipe. You could also use cherry or grape tomatoes and halve them. I like to use Roma tomatoes because then I can cut them fairly small to match the size of the beans and avocado chunks. Red Onion : Use as much or as little red onion as you prefer. I only use half of a red onion when I make this. Want it spicy? Add a chopped jalapeño. Add some chili powder or cayenne red pepper into the dressing. Make it ahead of time : If you are making it ahead of time then mix everything together (NOT the avocado). When you get to where you're going or it's time to serve it, chop up the avocado and mix it into the salsa. Recipe makes about 8 cups of salsa.