Cowboy Caviar or Avocado Salsa is pretty much a crowd pleaser! It’s packed full of fresh vegetables like bell peppers, tomatoes, sweet corn, black beans, juicy lime juice and spicy jalapeños if you want! It’s all tossed together with a flavorful dressing and best served with tortilla chips.
If you are looking for more yummy appetizer or dips I have you covered! My Jalapeno Ranch Dip is a great copy cat version of Chuy’s. Then if you are a fan of avocados you have to make my Easy Guacamole. Once of my most popular recipes is most definitely Cheesy Artichoke Dip. It’s perfect with baguettes, veggies or tortilla chips!
Avocado Salsa
Ingredients
- 2 Cups Corn Fresh or Frozen
- 1/2 Purple Onion
- 14 oz Can Black Beans Rinsed and Drained
- 1 Large Tomato Deseeded
- 1 Whole Green Bell Pepper Stem and Seeds Removed
- 1 Bunch Cilantro
FOR DRESSING
- 1/3 Cup Olive Oil
- 1 tsp White Wine Vinegar
- 3 TBSP Lime Juice Freshly Squeezed
- 1 tsp Kosher Salt
- 1 tsp Granulated Sugar
- 1/2 tsp Pepper Freshly Cracked
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder
- 1/2 Jalapeno Pepper Optional
- 2 Large Avocados Peeled and Pit Removed
Instructions
- Add corn and black beans to a large bowl.
- Finely chop onion, tomato, bell pepper and cilantro.
- Add to the bowl and toss to combine.
- Chop avocados and drizzle 1 tablespoon of lime juice over the top.
- Add to other vegetables and gently mix in.
- In a separate bowl whisk dressing ingredients together.
- If adding in jalapeno pepper, grate it in using a microplane or finely dice with a knife.
- Pour dressing over avocado salsa and toss to coat.
- Chill for 1 hour before serving with tortilla chips.
Tried this recipe?Mention and tag @mynameissnickerdoodle!
