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.
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.