I got this from a friend of mine when we lived in Utah, but she didn't have a name for it. We started calling it Summer Salsa, then found a similar recipe called Cowboy Caviar. Potato, potaaaato... This is the most excellent chip dip salsa goodness. Matt will literally crave it. It takes a bit of chopping, but it is sooo worth it! In fact, this 2 1/2 qt bowl was pretty much gone by the end of the night- mostly thanks to Hubby and me snuggling up with a movie and a big bag of chips! At least we far surpassed our recommended vegetable servings for the day.... It makes a lot, so it's great to take to barbecues.
2-3 avocados
3 Roma tomatoes
1 red onion {If you aren't as crazy about onions as me, you might want to just do 3/4 an onion}
1 can black eyed peas, drained, but not rinsed
1 can white shoepeg corn{we didn't have this, so I just used a can of regular corn}, with juice
1 packet Italian dressing, prepared
Chop avocados, tomatoes, and onion. Stir together with remaining ingredients. Chill several hours{I think it's actually best the next day, so we'll make it the night before}. Serve with tortilla chips.
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