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This cowboy salsa (aka cowboy caviar) needs no introduction, but if it did, this is what I would say:
It’s like crack.
I took my friend Kim’s recipe and threw in a ripe California avocado to make it even more addictive—not that it needed any help.
You can serve this cowboy salsa with your favorite tortilla chips (our current favorite is On the Border) or atop pretty much anything: grilled chicken, tostadas, burritos, your fingers. Though I used super sweet yellow & white corn, you could also use white shoepeg corn (a personal fave).
Note: This recipe makes quite a bit of cowboy salsa so plan to either serve it at a get-together or give a batch or two to neighbors. Or send a batch to me; that works too.
Printable recipe for cowboy salsa below.
- 1 can pinto beans, drained and rinsed
- 1 can black-eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can sweet yellow & white corn, drained and rinsed
- 1 California avocado, diced
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- ½ to 1 cup chopped green onion
- Diced jalapeno pepper to taste
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- ¼ cup granulated sugar
- ¼ cup canola oil
- ½ tsp salt
- ½ tsp pepper
- In a large bowl combine pinto beans, black-eyed peas, black beans, corn, celery, red bell pepper, green onion and jalapeno pepper. (Don't add avocado until ready to serve.)
- In a small saucepan combine cider vinegar, balsamic vinegar, sugar, oil, salt and pepper. Bring to a boil and boil until sugar dissolves. Let cool.
- Pour over ingredients in bowl and toss to coat. Refrigerate overnight.
- Add avocado just before serving and toss to coat evenly.
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