Ingredients for Mexican Cobb Salsa
- Green Bell Pepper
- Yellow Bell Pepper
- Orange Bell Peppers
- Red Onion
- Baby Carrots
- 3 cups chopped tomatoes
- Black Beans
- White Corn
- 1 avocado, diced (add just before serving)
- Vegetable Juice
- Lime, Juice Of
- 1 tablespoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- Fresh Cilantro
- Tortilla chips, for serving
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How to Make Mexican Cobb Salsa
- Dice 1 bell pepper (any color), 1/2 red onion, 3 cups chopped tomatoes, and 1 cup chopped carrots. Combine in a large bowl.
- Add 1 (15-ounce) can of drained black beans and 1 cup of frozen or canned corn. Stir to combine.
- In a blender, combine 1 (14.5-ounce) can of diced tomatoes or V8 juice.
- Add 1/4 cup lime juice, 1 tablespoon ground cumin, 1 teaspoon onion powder, and 1 teaspoon salt. Blend until smooth.
- Add 1 cup of packed fresh cilantro and blend for 1-2 minutes until finely pureed.
- Pour the cilantro-lime sauce over the vegetable mixture and stir gently to coat.
- Serve immediately with tortilla chips.
- Add 1 diced avocado just before serving to maintain its vibrant green color and prevent browning.
- Store leftover salsa in an airtight container in the refrigerator for up to 2-3 days.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
45g
Fat
2g
Carbs
18g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Appetizers Side Dishes Beans Vegetables Mexican Easy Low Fat Summer Vegan Vegetarian Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Low In Something Presentation Served Cold 3 Steps Or Less
