My friend Barb, served this Cowboy Salsa to the Farkle group when we met at her house. She had gotten the recipe from the Kansas City Star newspaper. It was so delicious, I don't think there was much left in the bowl by the time everyone had helped their plates.
I can black beans, drained and rinsed
1 can whole kernel corn, drained
1 large red pepper, chopped
1/2 medium onion, chopped
1-2 avocados, chopped
Combine the black beans, corn, red pepper, and onions and mix together.
Pour marinade over it and stir.
1/2 cup balsamic vinegar
1/2 cup vegetable oil
1/2 cup sugar (Barb used Splenda)
1 - 3 tablespoons hot sauce (Barb used 1 tablespoon)
Cover and chill to marinate for 8 hours.
When ready to serve, drain most of the liquid and add avocados.
Serve with chips.