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

  1. 1
    Dice and mix peppers, onion, tomatoes, and carrots in a large bowl.
  2. 2
    Add beans and corn, stir.
  3. 3
    (Reserve avacado to add later).
  4. 4
    Put Tomato/V-8 juice in a blender.
  5. 5
    Add the lime juice, cumin, onion powder salt, and whir to mix.
  6. 6
    Add the bunch of cilantro and puree for 1-2 minutes.
  7. 7
    Pour sauce over mixed vegetables and stir.
  8. 8
    Serve with tortilla chips (we use the scoop shaped ones or the lime ones).
  9. 9
    Add diced fresh avocado just before serving to keep it from getting brown.
  10. 10
    Salsa will keep in the refrigerator for 2-3 days.

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