My new favorite salsa/salad just may become YOUR new favorite salsa/salad!
It all started years ago when I was at a BBQ restaurant in Kansas City.
I saw on the menu a side dish called ‘Cowboy Caviar.’
For the hell of it, I decided to try it.
It was made with corn, edamame, cilantro, tomato, & lime.
I instantly loved it!
Since then, I have been experimenting and making my own version of this rustic salsa/salad.
It’s perfect to eat on its own out of a bowl with a spoon, dip it with chips and/or put it on tacos.
It’s also a really versatile recipe. You can add whatever veggies you like to it and it will always turn out great!
Prep time: 10-15 minutes
Cooking time: None
- 1 can garbanzo beans
- 1 can black beans
- 1 can sweet corn (fresh corn off the cob is better)
- 1 red or green pepper
- 1 bunch cilantro
- 1 medium red onion
- 2 handfuls of cherry tomatoes
- 1-2 medium avocados
- 1 lime
- 3-5 jalapenos
- 1/4 cup light Italian salad dressing
- Salt & Pepper to taste
- Open cans of black beans, garbanzo beans & corn. Drain and rinse.
- Wash all veggies.
- Rough chop the cilantro, red/green pepper, jalapenos (remove seeds), tomatoes, avocado, and red onion.
- Combine all beans, corn, and veggies into a large bowl.
- Zest the lime using a zester or cheese grater. Cut the lime in half and squeeze the juice into a bowl. Remove any seeds.
- Add the lime juice, Italian salad dressing (olive oil can be used instead), and salt & pepper.
- Mix thoroughly.
Try it and let me know in the comments what you think!
P.S. If you liked this, then I know you’ll like my Super Spring Salad (CLICK HERE).