Mexican Cobb Salsa

READY IN: 35mins
Recipe by Maggie Mack

This is a great party dish -- and a good way to use those tomatoes and peppers from the garden. It makes a lot, but there's never much left over. Based on a recipe from Cooking Light that my daughter and I have modified over the years. It's a visually appealing dish, too, with all the colors.

Top Review by dafambly

This recipe is delicious! Full of great flavor, nutrition--best with garden veggies. Especially good for vegans and vegetarians. I would encourage anyone to try it.

Ingredients Nutrition

Directions

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

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