So FRESH, so hard to stop eating. I could skip the chips and eat it with a spoon or on top of anything grilled. D
HERE'S ALL IT TAKES
Chunky salad bits
- 1 (15 ounce) can black beans, drained & rinsed
- 1/2 (11 ounce) can sweet corn
- 2 small ripe tomatoes, chopped
- 3/4 cup seedless cucumber, chopped
- 1/4 cup red onion, finely chopped
- 3 green onions, finely chopped
- 2 jalapenos, seeded & finely chopped
- 1 avocado, chopped but wait until the last toss before adding
- Feta cheese, crumbled
Zesty dressing
- 2 garlic cloves, crushed
- juice of 2 fresh squeezed limes
- a good pinch of kosher salt
- 1/4 teaspoon fresh ground pepper
- 1/2 (7 ounce) can Salsa Verde
Chop the vegetables and fruits to the same relative size. Mix the zesty dressing in a small bowl and let sit until about 10 minutes to serving. When you’re ready to serve, pour the zesty dressing over the chunks and toss well. Taste and adjust flavor to your liking.
This recipe makes about 4 cups. It's perfect to take to a potluck luncheon or party. I'm handed out tasty samples to the folks that visited the Main Street Farmers' Market and the crowd L-O-V-E-D, LOVED IT!
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The original recipe is called Non-Cowboy Caviar from Sass & Veracity out of California. Seeing how there's more cowboys here in East Texas, I didn't see it fit to dish it out under such a name. I'm liable to hang. So, I changed the name and kept Kelly's Californian flair. Shhh! Don't tell the cowboys. ;D
Thank you Kelly, for another delicious recipe.
This combo of flavors is one of my favorites — cowboys or not ; ) It’s so versatile, I change it up depending on what’s in the fridge and pantry. If I want a salad, sometimes I’ll add rice. Another option is to add some canned black beans, or canned confetti corn. I think Green Giant makes it. It’s healthy and oh, so yummy. I ate tons of it after I had my youngest and was working on weight loss. Very satisfying. Thanks for the mention, Jill!
Very interesting! Sounds like a cross between guacamole and sort of a Greek Tsatziki. And using fresh local produce will make out of this recipe a winner!
Gabi@ Mamaliga.
Hi Gabi!
I’ve never heard of Greek Tsatziki. What’s in it?
Greek Tsatziki is a sauce made from yoghourt (Greek unflavoured of course), garlic, and cucumber. Well that is teh base, every family will have their own combo and a secret ingredient or two.
Glen.
THank you, Glen!
Greek Tsatziki sounds really GOOD! Is it a smooth sauce?
How do I make it exactly?
I’ve always loved this picture. I meant to, but never did, make this and serve it in a hollowed out zuchini. Think that would be good?
How ’bout inside a grilled zucchini?