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My Sister-In-Law’s Southwest Salsa

Southwest Salsa

I have a real treat for you today! I love when I get to share “super secret” family recipes for the first time with the whole world. :-) Last week my sister-in-law Denise decided to finally give up her special salsa recipe that has been tantalizing tastebuds for years. I know she’s had loads of people ask her for it, but sometimes a woman just wants to keep her “secrets.” ;-)

Well, after much begging and pleading (and maybe a few tears) by me and many others, she has finally acquiesced and we are all the beneficiaries! I’ve eaten this many times but have never had the pleasure of making it before last week. It was a big hit for our New Year’s Eve noshing.

So my sincere thanks to Denise for sharing this gem with us today….she’s a great sis-in-law and a really great lady!

Denise’s Southwest Salsa

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Dressing

  • 1/4 cup balsamic vinegar
  • 3 tablespoons water
  • 1 package Good Seasons Italian Salad Dressing Mix
  • 1/2 cup olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon black pepper
  • 1 teaspoon salt

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Salsa

  • 5-6 roma tomatoes, chopped
  • 5-6 green onions, finely chopped
  • 1/2 bunch cilantro, finely chopped
  • 1 (15 oz) can black-eyed peas, rinsed & drained
  • 1 cup frozen corn, thawed
  • 1 (15 oz) can black beans, rinsed & drained
  • 3 large avocados, chopped

Directions

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To make the dressing, mix balsamic vinegar and water in a small bowl. Add the contents of the Good Seasons Italian Salad Dressing Mix and whisk everything together.

Note: The Good Seasons Italian Salad Dressing Mix is not gluten free – but I’m sure there are gluten free italian dressings mixes available.

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Add the olive oil, garlic powder, black pepper, and salt. Whisk everything one more time.

Southwest Salsa

To make the salsa, mix tomatoes, green onions, cilantro, black-eyed peas, corn and black beans in a large bowl.

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I wanted to show you this great trick for cutting avocados that I saw on the Rachael Ray Show the other day! Place a cooling rack over a bowl. Cut your avocado in half and remove the pit. Gently press the avocado down onto the cooling rack.

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Voila – a perfectly chopped avocado!

Southwest Salsa

Add the dressing to the rest of the ingredients. Gently fold in the avocado.

Southwest Salsa

At this point I added one optional ingredient….the juice of one lime. But that’s because I’m a bit of a citrus fiend. :-) It was delicious without it as well.

Southwest Salsa

Refrigerate until you are ready to serve, then serve with LOTS of tortilla chips! If you can manage to not eat the whole bowl in one sitting, this salsa will last about 7-8 days in the fridge.

Southwest Salsa

MY SISTER-IN-LAW'S SOUTHWEST SALSA

Jill Nystul
I have a real treat for you today! I love when I get to share “super secret” family recipes for the first time with the whole world. :-) Last week my sister-in-law Denise decided to finally give up her special salsa recipe that has been tantalizing tastebuds for years. I know she’s had loads of people ask her for it, but sometimes a woman just wants to keep her “secrets.” ;-)
Prep Time 20 minutes
Total Time 20 minutes
Course Condiment
Cuisine Tex-Mex
Calories 3312 kcal

Ingredients
  

DRESSING

  • 1/4 cup Balsamic vinegar
  • 3 tablespoons water
  • 1 Good Seasons Italian Salad Dressing Mix
  • 1/2 cup Olive oil
  • 1 teaspoon Garlic powder
  • 1 tablespoon Black pepper
  • 1 teaspoon Salt

SALSA

  • 6 Roma tomatoes chopped
  • 6 Green onions finely chopped
  • 75 grams Cilantro finely chopped
  • 15 oz Black-eyed peas rinsed & drained
  • 1 cup Corn thawed frozen
  • 15 oz Black beans rinsed & drained
  • 3 Avocados chopped

Instructions
 

TO MAKE DRESSING

  • Mix balsamic vinegar and water in a small bowl. Add the contents of the Good Seasons Italian Salad Dressing Mix and whisk everything together.
  • Add the olive oil, garlic powder, black pepper, and salt. Whisk everything one more time.

TO MAKE THE SALSA

  • Mix tomatoes, green onions, cilantro, black-eyed peas, corn and black beans in a large bowl.
  • Cut your avocado in half and remove the pit. Cut into small pieces.
  • Add the dressing to the rest of the ingredients. Gently fold in the avocado.
  • Refrigerate until you are ready to serve.

Notes

Note: The Good Seasons Italian Salad Dressing Mix is not gluten free – but I’m sure there are gluten free italian dressings mixes available.

Nutrition

Calories: 3312kcalCarbohydrates: 312gProtein: 95gFat: 204gSaturated Fat: 29gSodium: 2581mgPotassium: 7610mgFiber: 118gSugar: 46gVitamin A: 10230IUVitamin C: 155.3mgCalcium: 472mgIron: 28.7mg

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Food & Recipes

  • I may be asking a stupid question, but is there any way to print this recipe? It sounds wonderful. Be sure to thank your sis-in-law for all of us.

  • This sounds great–no wonder the family loves it. It looks like you used shoe peg corn (my favorite).
    For whatever reason Mexican-style restaurants sure have hiked their prices up. To save some money we now have Mexican (American-style) dinners at home. The lineup (except for homemade corn tortillas) is from Jill’s Cafe Rio post.

  • This looks super yummy and I’m sure it tastes wonderful, Jillie. My only “oops” is that Good Seasonings Dressing mix contains MSG, to which I am violently allergic and which is damaging to one’s health in general.

    I will look and see if Frontier Herb’s Simply Organic Italian Dressing Mix will work. Both it and Frontier’s Garlic Vinagrette Dressing Mixes are wonderful!!

    Thanks for sharing yet another great inspirational recipe, Jill. I already love a lot your other ones!

  • I make this all the time, and it’s super yummy. It does not last that long in the fridge, however. The avocado turns yucky within two days or so. If you leave out the avocado, and add it as you use it, it lasts maybe five or six days.

  • Will any brand of Italian salad dressing mix work? What size is that package? Also, any reason you think minced garlic couldn’t work in place of garlic powder? Thank you!

    • Yes, any brand will work, or you can make your own. Someone linked to a recipe here in the comments :-) The packaged is .7 oz or 19 g. Minced garlic should work, but I would start with half the amount and add more if necessary since the minced garlic is stronger/fresher than powder.

  • For those who aren’t familiar with:
    1 package Good Seasons Italian Salad Dressing Mix.
    Could you please tell us what ingredients are in it.

    Thanks
    Cee

    • From the packet, the ingredients are: Sugar, salt, sodium citrate, garlic, onions, red bell peppers, carrots xanthan gum, maltodrextrin, parsley, guar gum, natural flavor, soy sauce (wheat,soybeans) citric acid. This is a dried product, you add oil,vinegar and water, shake it up to make a salad dressing.

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