This Cowboy Caviar salsa is brilliantly crisp, solid, straightforward and stacked! We make this salsa throughout the entire summer. It makes a major bunch so it is a perfect summer party plunge. An amazing fixing imbues each chomp with mind blowing flavor. This cattle rustler caviar (a.k.a. Texas Caviar) dependably vanishes quick!
This cowhand caviar salsa is so bright. I've been known to sneak in an additional avocado. Try not to be scared by the jalapeños – the Italian dressing progresses it out and even the children adore it!
Crisp tomatoes hoist this salsa when they are in season, yet the magnificence of this salsa is it tends to be made throughout the entire year! Amid the winter months, we utilize canned or solidified corn and in the mid year months we include crisply cooked corn the cob.
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Ingredients
- 6 Roma tomatoes diced
- 1 bell bell pepper seeded and diced
- 1 medium onion finely diced
- 2 jalapeño peppers seeded and finely diced
- 1 large avocado peeled, pitted and diced
- 15 oz can corn drained (or from 1 cooked cob of corn)
- 15 oz can black beans well rinsed and drained (or make your own)
- 1/2 bunch of cilantro About 1/2 cup chopped
- 3-4 Tbsp lime juice
- 1/2 cup light Italian Dressing *
- 4 medium garlic cloves pressed
- 1 tsp sea salt or to taste
Instructions
- In a large mixing bowl, combine diced tomatoes, chopped onion and bell pepper, seeded and diced jalapeño, sliced avocado, drained corn, rinsed and drained black beans and chopped cilantro.
- Stir in 3-4 Tbsp of lime juice, 1/2 cup of Italian dressing, 4 pressed garlic cloves and 1 tsp of salt or season to taste. Mix everything together and serve with tortilla chips.
Recipe Notes
We use either Newmans Own or Olive Garden brand light Italian dressing.
For more detail : bit.ly/2Q5rwM9
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