Kathy’s Cowboy Salsa

Football season calls for healthy munchies to feed a crowd!

There are many variations of Cowboy Salsa, but when my cousin Kathy served this to us, John and I quickly deemed this our favorite.  There are no tomatoes so it’s not messy to eat and no cilantro which John doesn’t care for.  Enjoy!

Mix together:

1 can pinto beans – rinsed and drained
1 can black-eyed peas – rinsed and drained
1 can black beans – rinsed and drained
1 can shoe peg corn – drained
1 can regular corn – drained
1 jar small pimentos – drained and chopped

Add:

1/2 cup chopped red onion

1 large avocado – peeled and diced
2 tablespoons (or to taste) jalapeño peppers (optional)
4 chopped green onions
1/2 chopped yellow bell pepper
1/2 chopped red bell pepper
1/2 chopped green bell pepper
3 ribs chopped celery

Dressing:

3/4 cup olive oil
1/2 cup rice vinegar
1/2 cup sugar (more or less to taste)
1 tsp salt
1/4 tsp pepper

In a saucepan, bring dressing ingredients to a boil. Let it cool. Pour over all drained beans and vegetables. Mix well and chill.

Serve with Scoops chips.

Makes a ton and keeps well in the fridge for several days.