Cowboy Caviar
I love a good summertime salsa, and I think this is hands-down one of the best salsa recipes out there. It is incredibly delicious and refreshing, bursting with fresh summer flavors of corn, cilantro, peppers and sweet mango.
Servings: 4
Ingredients
For the Dressing
- ⅓ cup olive oil
- 2 tablespoon white balsamic vinegar or red wine vinegar
- 2 limes juiced
- 1 tablespoon agave or honey
- ½ teaspoon salt to taste
For the Salsa
- 1 large mango diced, or 2 small
- ½ red bell pepper diced
- ½ green bell pepper diced
- ½ yellow bell pepper diced
- 1 hot poblano pepper finely chopped, or 2 jalapeños, optional
- 1 tomato finely chopped
- 1 cup corn frozen and thawed, grilled, canned, boiled
- 1 can organic black beans rinsed and drained (15 oz)
- 1 can organic cannellini beans rinsed and drained (15 oz)
- ½ cup fresh cilantro or parsley, finely chopped
Instructions
- Add the dressing ingredients to a big bowl and give it a mix.
- Chop up all of the veggies nice and finely and take your time doing this.
- Add the chopped veggies to the bowl with the dressing as well as the beans, corn, and herbs of choice and mix it well. Enjoy with tortilla chips, on its own on top of rice, with seafood like shrimp, or on tacos as a topping.
- Store it in the fridge as it should last you for at least 3 days.
Video
Nutrition
Calories: 505kcal | Carbohydrates: 71g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 713mg | Potassium: 1264mg | Fiber: 17g | Sugar: 17g | Vitamin A: 1734IU | Vitamin C: 121mg | Calcium: 149mg | Iron: 6mg
