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Mmmmmm! Southwest Salsa is so delicious!
It’s super easy to make and is a real crowd-pleaser.
It’s common for me to make this for our Johnson family gathering for the 4th of July/Independence Day. Everybody loves it and it goes quick!
I got this recipe from a sweet friend of mine, Kathleen Hansen, who brought it to a neighborhood summer salad social. Once I tasted it, I knew it would become a family staple. And it has!
Pretty much every 4th of July I make this Southwest Salsa for our annual bbq, and also homemade ice cream that we take with us on our outdoor excursions.
The dressing on it is super yummy… it’s made with a package of Good Seasons Italian Salad Dressing and Recipe Mix, made with Balsamic vinegar.
Man, it’s good.
This recipe is great for any family gathering, work party, summer bbq, or pretty much any other excuse to make it and eat it. 🙂
I hope you enjoy it!
- 5-6 Roma tomatoes
- 1 can black-eyed peas, drained and rinsed
- 1/2 can canned corn, drained and rinsed OR 1 c frozen corn
- 3-4 green onions, chopped
- 2 avocados, chopped
- 1 pkg Italian dressing made with Balsamic Vinegar*
- 2 1/2 - 3 tsp pepper
- 1 tsp garlic powder
- 1/4 - 1/2 bunch cilantro, chopped
*I use a package of the "Good Seasons Italian Salad Dressing & Recipe Mix" and make it with Balsamic vinegar. Follow directions on the package. (If tomatoes are juicy, add 3/4 amount of dressing.)
Mix well and let chill at least 2 hours before serving for flavors to blend. Serve with tortilla chips. Yummmm!
Enjoy your Southwest Salsa!
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