Friend Barb just about outdid herself for our Farkle gathering this past Monday. One of the dishes she served was this Cowboy Salsa. Everyone raved about it. Friend Janice isn't really fond of avocado but she said it tasted really good in this. (I can't eat peppers so that's why I didn't eat any.) I would make this for guests that we were entertaining even though I wouldn't be eating it.
Click here for printable version of just the recipe.
COWBOY SALSA
1 can black beans
1 can corn (can use frozen corn)
1 large red pepper chopped
1/2 medium onion, chopped
1/2 cup balsamic vinegar
1/2 cup oil,
1/2 cup sugar (Barb used Splenda)
3 tablespoons Hot Sauce (Barb used 1 tablespoon)
1-2 avocados, chopped
Combine the beans, corn, red pepper, and onion. Set aside.
Combine the vinegar, oil, sugar, and Hot Sauce. Pour over bean mixture. Cover and refrigerate to marinate 8 hours.
Drain most of the liquid off and add avocados.
Serve with chips.
Click here for printable version of just the recipe.
COWBOY SALSA
1 can black beans
1 can corn (can use frozen corn)
1 large red pepper chopped
1/2 medium onion, chopped
1/2 cup balsamic vinegar
1/2 cup oil,
1/2 cup sugar (Barb used Splenda)
3 tablespoons Hot Sauce (Barb used 1 tablespoon)
1-2 avocados, chopped
Combine the beans, corn, red pepper, and onion. Set aside.
Combine the vinegar, oil, sugar, and Hot Sauce. Pour over bean mixture. Cover and refrigerate to marinate 8 hours.
Drain most of the liquid off and add avocados.
Serve with chips.
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