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.
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!