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Cowboy Salsa

This Cowboy Salsa is a staple in our homes every summer. The first time we made it was at Lake Powell, we made a double batch and it was gone within an hour. We’ve made it ever since, it’s kind of a vacation tradition. Our family can’t get enough of it!

Our Cowboy Salsa is easy to make and it has no oil or sugar like traditional Cowboy Caviar Salsa. We grew up with a version of this, that was made with Italian Dressing. We wondered if it would be as good without the dressing. There is no disappointment here! Why add it if it doesn’t make that big of a difference?

Let’s not forget it’s also packed full of ingredients that are good for you. Not to mention the wonderful fat of an avacodo. Add cilantro and you have a match made in heaven, we LOVE cilantro. We hope your family and friends love it as much as we do!

This Cowboy Salsa can be made in no time at all with simple ingredients you may already have on hand. Here are the simple ingredients you need to throw this together in under 5 minutes.

5 tomates, diced.

15 oz can of black beans, rinsed. The key is to rinse the black beans under running water until the water runs clear. We also like pinto beans as a substitute in this dish too, really any bean will be good in this recipe.

1/3 cup purple onion, diced finely.

15 oz. canned corned, drained.

2 avocados, diced.

2 tablespoons jalapeños, diced. Remember the heat of a jalapeño is in the seeds, so if you like it REALLY spicy just add some, but be careful a little goes a long ways.

Juice of 2 limes.

1/2 cup cilantro, chopped.

Try using this Cowboy Salsa on tacos, salads and of course chips! We hope you enjoy it as much as we do this summer.




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