Cowboy Salsa

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

Servings people (1/2 cup each)

Calories 191kcal

Author Jessica - Together as Family

Ingredients

1 can (15 oz) pinto beans drained & rinsed
1 can (15 oz) black beans drained & rinsed
1 can (15 oz) gold n' white corn drained
3 avocados chopped
1½ cups chopped roma tomatoes
1 red onion finely diced
1/2 cup chopped cilantro
3 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice (about 2 large limes)
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt

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.

Nutrition