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    Home » Lunch » Salad

    Southwest Salsa (Cowboy Caviar)

    Published: May 18, 2022 · Modified: Aug 1, 2022 by Aqueena · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Southwest Salsa is an easy-to-make side dish that is packed with flavour. It's the perfect summer dish when you need a light refreshing side. I like to serve this salsa alongside anything I have on my grill because it's a no-fuss side dish that can be prepared in advance.

    Southwest Salsa in a small bowl with a quesadilla, rice and beer in the background.

    Ingredients

    • Tomatoes
    • Black Beans
    • Corn
    • Avocado
    • Red Onion
    • Cilantro
    Ingredients for southwest salsa on a cooktop. Avocados, tomatoes, onion, corn and black beans

    Dressing Ingredients

    • Olive Oil
    • Lime Juice
    • Cumin
    • Chili Powder
    • Salt
    • Pepper

    How to make Southwest Salsa

    1. Wash and Cut the Tomates
    2. Dice the onion
    3. Rinse the black beans
    4. Drain the Corn
    5. Combine all these with the dressing ingredients, Refrigerate until ready to serve
    6. Dice and add the avocado right before serving.
    Birria Tacos with Southwest Salsa

    What Dishes go well with Southwest Salsa?

    • Beef Birria Tacos
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    • Smoked Pork Ribs
    • Classic Cheese Burger
    southwest salsa with beer and quesadillas in the background
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    Southwest Salsa in a small bowl with a quesadilla, rice and beer in the background.

    Southwest Salsa (Cowboy Caviar)

    An easy-to-make no-fuss side dish that is sure to satisfy as a side dish to a variety of grilled proteins and taco dishes.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Salad
    Cuisine American
    Servings 8 Servings
    Calories 112 kcal

    Ingredients
      

    • 1 Cup Cherry Tomatoes Quartered
    • 1 Can Corn Drained (341ml)
    • 1 Can Black Beans Drained and Rinsed (540 ml)
    • 1 Medium Red Onion Finely Diced
    • 1 Bell Pepper Finely Diced (Can be red, yellow or orange)
    • 1 Avocado Diced (add right before serving)
    • ¼ Cup Cilantro Chopped

    Dressing

    • 1 Lime Juiced
    • 4 Tablespoons Olive Oil
    • ½ Teaspoon Cumin
    • ½ Teaspoon Chili Powder
    • ¼ Teaspoon Salt
    • ¼ Teaspoon Pepper

    Instructions
     

    • Wash tomatoes, cilantro and bell pepper. Cut the tomatoes in quarters, finely dice the bell pepper, finely dice the red onion. Add to a bowl.
    • Add Corn and Black beans to a colander. Rinse. Add to the bowl with the chopped vegetables.
    • Add the dressing ingredients and mix. Roll the lime to get the juices flowing before cutting it in half and juicing it.
    • Cover and let sit in the fridge for at least 30 minutes to let the flavours meld. This isn't mandatory but it is beneficial.
    • Dice the avocado and add right before serving.

    Notes

    Leftovers can be kept in the fridge for up to 2 days. If you have salsa with the avocado added it will still be edible it just will lose its bright green colour over time as oxidization happens.

    Nutrition

    Serving: 0.5CupCalories: 112kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 5mgPotassium: 186mgFiber: 2gSugar: 1gVitamin A: 130IUVitamin C: 8mgCalcium: 10mgIron: 1mg
    Tried this recipe?Let us know how it was!

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