Cowboy Salsa
Cowboy Salsa brings a Southwest flair to any dish! With corn, beans, avocado, and a tangy vinaigrette dressing, this fresh salad is loaded with flavor.
Ingredients
- 1 package Zesty Italian Dressing. Mix as directed with 1/4 cup vinegar, 3 tablespoons water, 1/2 cup oil
- 3 ears of corn, cooked, cooled, and cut off the cob - or
- 1 can white corn, drained
- 1 can black-eyed peas or white beans, drained*
- 2 avocados, diced
- 3 Roma tomatoes, diced
- 1/2 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 2 limes, juiced
Instructions
- In a large bowl, using a wire whisk, mix Italian dressing as directed on package.
- Add all other ingredients and stir gently until combined.
- Cover and refrigerate to let the flavors meld.
- Best made the day before as flavor increases over time.
- Makes 5-6 cups of salsa.
Notes
Really yummy with fresh corn, in season now.
When I was unable to find canned black-eyed peas, I soaked and cooked dried black-eyed peas according to directions on back of package. Use about 2 cups (after cooking). It is important to start this step the day before.
We found black-eyed peas in the canned food section next to the canned green beans. They can also be found in the frozen vegetable section.
Black beans (rinsed and drained) also tastes great.