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Southwestern Salsa (aka Cowboy Caviar)

A little chunkier and more substantial than the usual salsa, with a Southwestern accent. Yee-ha!

 
Prep time

Total time

 

Ingredients
  • 2 ripe avocados, diced
  • 1 tomato, diced
  • 1 11-oz can of whole baby corn, drained, and cut to dice size
  • 1 15-oz can black-eyed peas, rinsed
  • ⅔ cup fresh cilantro, chopped
  • 1 bunch green onions, chopped
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic, minced (or ¼ teaspoon organic minced garlic)
  • 1 teaspoon organic ground cumin
  • ¾ teaspoon fine sea salt
  • ½ teaspoon organic ground black pepper
  • splash lemon juice

Directions
  1. Combine all ingredients in a bowl.
  2. Serve with tortilla chips.
  3. (Plan to make within a couple hours of serving. Really only good for one day.)

 

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