Mexican Cobb Salsa
16 ingredients
10 steps
Ingredients
- 1 green bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 orange bell peppers or 1 red bell pepper, finely diced
- 1 large red onion, finely diced
- 2 cups baby carrots, finely diced
- 5 medium tomatoes, finely diced
- 2 (15 ounce) cans black beans, drained
- 2 (15 ounce) cans white corn, drained
- avocado, chopped
- 3 -4 cups v 8 vegetable juice
- 1 lime, juice of
- 1 tablespoon cumin
- 12 teaspoon onion powder
- 1 teaspoon salt (to taste)
- 1 bunch fresh cilantro
- tortilla chips
Directions
-
1Dice and mix peppers, onion, tomatoes, and carrots in a large bowl.
-
2Add beans and corn, stir.
-
3(Reserve avacado to add later).
-
4Put Tomato/V-8 juice in a blender.
-
5Add the lime juice, cumin, onion powder salt, and whir to mix.
-
6Add the bunch of cilantro and puree for 1-2 minutes.
-
7Pour sauce over mixed vegetables and stir.
-
8Serve with tortilla chips (we use the scoop shaped ones or the lime ones).
-
9Add diced fresh avocado just before serving to keep it from getting brown.
-
10Salsa will keep in the refrigerator for 2-3 days.
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