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    Home » Recipes » Appetizers Dips Sauces

    Cowboy Salsa

    Published Mar 7, 2023, modified Mar 14, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe
    Pin image of cowboy salsa in red bowl.

    Cowboy salsa is loaded with great healthy ingredients and makes a tasty dip with tortilla chips, packed in lettuce wraps or served alongside roasted meats and vegetables.

    Cowboy salsa in red bowl surrounded by ingredients.

    We first tried cowboy salsa the other day and as we can’t get enough of it we had to share it with you!

    Loaded with healthy ingredients this salsa not only tastes great but adds a wonderful pop of colour to the table.

    The sweet, sour and water rich ingredients are wonderfully balanced by starchy beans and creamy avocado, tossed together till fully coated in a sweet tangy dressing making the salad essentially a complete meal in itself.

    The flavours really come together and develop as the salsa marinates or rests, making this a great side/dip for picnics, bbqs, game day, potlucks, lunch-boxes and tailgating.

    It is absolutely delicious served with tortilla chips or in lettuce wraps.

    The flavours go very well with roasted and grilled meats or vegetables, we particularly like it with our teriyaki ribs and lamb ribs.

    You may want to save this recipe for when its too hot to cook and need a light meal that is delicious and refreshing.

    Click the subscribe button above to get more recipes like this to your inbox.

    Jump to:
    • Helpful tips
    • Optional extras
    • Make ahead and storing
    • You may also like …
    • Pairing
    • 📋 Recipe
    Cowboy salsa in a green bowl with nacho chips.

    Helpful tips

    For best results prepare the salsa a couple of hours to a day in advance then keep it in a sealed container in the fridge. Toss well before serving.

    Mix in the avocado just before serving as avocado tends to discolor and become mushy after prolonged exposure to air.

    Dice the ingredients small but not too tiny, the salsa should have a slight bite.

    Cowboy salsa in red bowl on white table.

    Optional extras

    Sure you can mix things up a little, these are some extra ingredients you could add for even more flavour.

    • olives – sliced or whole
    • spicy – whisk in ½ teaspoon red pepper flakes to the dressing
    • herbs – add ½ teaspoon dried oregano to the dressing
    • meats – mix in small pieces of cooked meat.

    Make ahead and storing

    This salsa is even better if made a few hours earlier or the day before to give the flavours time to come together.

    Keep the salsa in a sealed container in the fridge for up to 3 days.

    We do not recommend freezing as the ingredients do not thaw well.

    You may also like …

    • Italian Butter Bean Salad
    • Fennel Salad
    • Creamy Roasted Red Pepper Dip
    • Watermelon Salad

    Pairing

    These are our favorite dishes to serve with cowboy salsa:

    • Teriyaki Beef Ribs
    • Zucchini Frittata
    • Turkish Lamb Ribs
    • Black Bean Stew

    Did you like this recipe? Please take a moment to rate it in the recipe card below, leave a comment, and if you are sharing it on social media please tag us @endofthefork. Thanks!

    📋 Recipe

    Cowboy salsa in a red bowl surrounded by ingredients.

    Cowboy Salsa

    Nicole Shroff
    Cowboy salsa is loaded with great healthy ingredients and makes a tasty dip with tortilla chips, packed in lettuce wraps or served alongside roasted meats and vegetables.
    5 from 2 votes
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    Prep Time 20 mins
    Total Time 20 mins
    Course Side, Snack
    Cuisine American
    Servings 8 servings
    Calories 319 kcal

    Ingredients

    • 270 g fresh tomatoes 1½ cups, diced
    • 225 g bell pepper 1 medium size/ 1½ cups, diced, any colour-red, green, yellow or orange
    • 400 g corn 15 oz can, drained or 1½ cups frozen (no need to thaw)
    • 400 g black eyed peas 15 oz can, drained and rinsed
    • 400 g black beans 15 oz can, drained and rinsed
    • 100 g red onion 1 medium size, diced
    • 1 large jalapeño seeds removed or left in for more heat, diced, or picked
    • 30 g fresh parsley ½ cup, or fresh cilantro (coriander), roughly chopped

    Dressing

    • 80 ml olive oil ⅓ cup
    • 45 ml white wine vinegar 3 tablespoons
    • 30 ml lime juice 2 tablespoons
    • 5 g sugar 1 teaspoon
    • 1 medium clove garlic chopped small
    • 1 teaspoon salt
    • ½ teaspoon black pepper freshly ground

    Topping

    • 1 medium avocado diced

    Instructions
     

    • Add 270 g fresh tomatoes, 225 g bell pepper, 400 g corn, 400 g black eyed peas, 400 g black beans, 100 g red onion, 1 large jalapeño and 30 g fresh parsley to a large mixing bowl and mix well till combined and set aside.
    • In a separate bowl, combine 80 ml olive oil, 45 ml white wine vinegar, 30 ml lime juice, 5 g sugar, 1 medium clove garlic, 1 teaspoon salt and ½ teaspoon black pepper and whisk till fully combined.
    • Pour dressing over the salsa mixture and toss well till all ingredients are coated in dressing. Add 1 medium avocado (diced) and toss before serving, enjoy with tortilla chips or wrapped in lettuce leaves.

    Notes

    Make ahead – This salsa is even better if made a few hours earlier or the day before to give the flavours time to come together. Add the avocado just before serving as it will darken and become mushy when exposed to air.
    Storing – Keeps in a sealed container (without the avocado) in the fridge for up to 3 days. We do not recommend freezing.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 319kcalCarbohydrates: 41gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 302mgPotassium: 742mgFiber: 12gSugar: 7gVitamin A: 1678IUVitamin C: 55mgCalcium: 47mgIron: 3mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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