This recipe is UH-MAY-ZING! If you are not a fan of the tomato-based or spicy salsa, this is the salsa for you! It’s tangy, a little bit sweet, and delicious enough to eat by the spoonful – let alone with chips also! It’s the perfect light salsa for a hot summer day.

Mexican Caviar Cowboy Salsa

Mexican Caviar {aka Cowboy Salsa}

(Another great recipe passed on to me by my friend Laura! Slightly modified to the original.)

Mix together & bring to a boil:
  • 1/2 cup olive oil
  • 1/2 cup white sugar
  • 3/4 cup apple cider vinegar (I used regular white vinegar)
  • 1 Tablespoon water
  • salt and pepper to taste
Cool and add to mixture below:
  • 1 cup diced green pepper
  • 1 cup diced red pepper
  • 1 cup onion (preferably red)
  • 1 cup diced celery
  • Cilantro – as much or as little as you want! The more the merrier :0)

Chop veggies very fine and mix together in large bowl. This is where the a good chopper comes in handy…which reminds me, my no-name one is TERRIBLY dull, me-thinks I could use a new one.

Drain,  rinse and add to veggies:

  • 1 large can black beans
  • 1 large can lentils
  • 1 small can corn niblets

My wonderful husband picked up the ingredients for me. However, he got “creamed” corn instead of corn niblets. This does NOT work. Creamed corn is essentially the outside part of the corn and very few kernels. So stick with the niblets!

Let marinate overnight and then drain.  Keeps for 3 weeks in fridge – if you can keep your paws off it for that long!  Serve with tortilla chips (if you’re a health-conscious person, Tostitos rounds are only 7 grams of fat per serving!)

Enjoy! Disfrutar!