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
dressing:
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.
Hey look at that! I’m published! The recipe was from my Dad’s cousin Stacey… thanks Stacey! 🙂 YUM… now I want some!
It was super good! So good in fact that I ate it for breakfast the next day with some Juanita’s chips. Thanks Laura!