Cowboy Salsa

There once was a gorgeous red head named Sally. She is not only gorgeous but wonderful as well. And she likes my blog. This gorgeous red head passed along this recipe called Cowboy Salsa. I took it to a girl gathering and it was devoured promptly. It’s fabulous even though my picture is not….

1 can (15 oz) white beans – rinsed
1 can (11 oz) shoepeg corn – rinsed
1/4 cup fresh cilantro, chopped
2 avocados, chopped in 1/2-inch cubes
3 tomatoes, chopped in 1/2-inch cubes and seeded
1 bunch green onions, chopped

1/4 cup red wine vinegar
the juice of 1/2 of a lime
1/4 cup extra light olive oil
1+ teaspoon cumin
1 1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper

Mix in large bowl. Pour dressing over the top. Gently stir. I like to cover and refrigerate for at least an hour, but not necessary.

Serve with your favorite tortilla chips.

2 comments on “Cowboy Salsa

  1. Hey look at that! I’m published! The recipe was from my Dad’s cousin Stacey… thanks Stacey! 🙂 YUM… now I want some!

  2. It was super good! So good in fact that I ate it for breakfast the next day with some Juanita’s chips. Thanks Laura!

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