A wonderfully hearty salsa – so easy to make and serve with corn chips, enchiladas, tacos, etc. We love to pack it up and take it on a picnic or just have it as a snack- make sure you have some good corn chips.
I like to refrigerate this for 2 hours, then add the avocado just before serving. Sometimes it doesn’t last the whole two hours – if my hubby and kids find it first.
Cowboy Corn Salsa
Servings
4-6
servingsPrep time
25
minutesIngredients
3-5 tomatoes, diced
1 bunch green onions, green and white parts, chopped
1 can black eyed peas, drained
2 cups frozen corn, thawed
1/2 bunch cilantro, rinsed and chopped (optional)
1 envelope dry Italian dressing mix
1/4 cup canola oil
1/3 cup vinegar
2 avocados, diced
Directions
- In a large bowl, whisk together the dry Italian dressing mix, canola oil and vinegar.
- Add tomatoes, onions, beans, corn and cilantro (if using) to the bowl and stir until just mixed.
- Refrigerate at least 2 hours. Just before serving, add the diced avocado and stir.
Notes
- Find dry Italian dressing mix next to the regular salad dressing at the grocery store. We like Good Seasonings Italian.
Any recommendations on a replacement for the cilantro? Can’t wait to try this!
You can substitute fresh flat-leaf parsley for the cilantro. It gives it a great flavor and bit of beautiful color.