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.
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 all tossed together till fully coated in the sweet tangy dressing, making this salad essentially a complete meal in itself.
The flavours really come together and develop as the salsa marinates or rests, making it a great side or chunky dip for picnics, bbqs, game day, potlucks, lunch-boxes and tailgating.
We think its absolutely delicious served with tortilla chips or in lettuce wraps.
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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.
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.
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These are our favorite dishes to serve with cowboy salsa:
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- 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
- 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
- 1 medium avocado diced
- 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.
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Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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