Monday, April 6, 2009

Cowboy Caviar

Courtesy Libby Parr
A modern twist on regular salsa. Corn, beans, and avocado make a great colourful and tasty addition to tortilla chips or if you are like me .. pile this up on some grilled chicken and lettuce and you have your own highly addictive southwestern chicken salad.

1 can corn (drained)
1 can black beans (drain and rinse well)
1 can black eyed peas (drain and rinse well)
2 jalapenos (if you want a spicey caviar leave in seeds.. if not scrape out seeds,devein& chop finely)
1/2 white onion (finely chopped)
1/2 bunch cilantro (Medium/finely chopped)
1/2 bunch green onions (medium chopped)
6 Roma tomatoes-chopped
2 avocados-chopped
Italian seasoning pkg-made according to directions
1 1/2 tbsp fresh lemon juice
1. place cubed avocado in a bowl and pour lemon juice on it.. just mix enough to make sure some of the lemon juice has gotten on all the avocado without mushing it. This will help preserve the colour and help your salsa last longer.
Mix all ingredients in large bowl. Keep sealed in an air tight container in the fridge to help preserve the avocados


  1. I've made this not to long ago. We used it as our dip with our chips and salsa, and put it in our burritos! Love it!

  2. I got craving from just typing this up and ended up making a batch.mmmm it's so good