Gluten Free Cowboy Salsa Recipe
It is not often that I start to make something with no idea of what it will end up being but when I began this recipe all I really knew was I was in the mood for black beans, the recipe had to be gluten-free and I was having a house full of guests the next day for a casual barbeque. Fortunately my son took one look and said “oh great, you made Cowboy Salsa!” Well, alright then, Cowboy Salsa it is!
Whatever it is called, it is so tasty and really couldn’t be easier. I started with a package of Hurst Family Harvest Black Chipotle Lime Black Bean soup mix; it contains nothing but dried black beans and natural flavorings, and then added some corn, diced tomatoes, red onion, cilantro, lime juice and just a smidgeon of olive oil. I also added some spicy pickled carrots for heat. You can find the carrots in the Latin section of some grocery stores or Mexican markets, if you can’t find them, just leave them out and maybe throw in some pickled jalapeno if you like your food on the spicy side. The fact that the beans contained a gluten-free flavoring packet already just made the dish even easier.
While my family preferred just scooping it up with some gluten-free corn tortillas, this Cowboy Salsa is just as tasty as a side salad and really good topped with a piece of grilled fish or chicken.
Start this recipe the night before you plan to serve it.
- 1 package Hurst Family Harvest Chipotle Lime Black Bean soup mix
- 1 red onion - diced
- 2 to matoes - seeded and diced
- 2 cups frozen corn kernels - thawed
- 1 – 14 ounce can sliced pickled carrots - drained (optional)
- 1 bunch cilantro - roughly chopped
- Juice of 2 limes
- ¼ cup olive oil
- Kosher salt & pepper to taste
Rinse and sort beans, reserve the flavor pack. Place the beans in a large pot and cover with 2 inches of warm water. Allow the beans to soak overnight or at least 4 hours. Drain the water from the beans and fill the pot with fresh water, at least 8 cups. Add the flavor packet, cover the pot and bring to a boil. Reduce heat to a simmer and let beans cook for 1 ½ to 2 hours or until the beans are tender. Drain beans.
Combine the cooked beans with the remaining ingredients and refrigerate for at least 2 hours.
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