Gluten Free Cowboy Salsa Recipe

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.

Gluten Free Cowboy Salsa


5 from 1 vote
Gluten Free Cowboy Salsa Recipe
Print Recipe

Gluten Free Cowboy Salsa Recipe

Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Appetizer, Snack
Cuisine: Mexican
Servings: 8 servings
Calories: 129kcal
Author: Gluten Free & More


  • 1 package Hurst Family Harvest Chipotle Lime Black Bean soup mix
  • 1 red onion - diced
  • 2 tomatoes - seeded and diced
  • 2 cups frozen corn kernels - thawed
  • 1 (14 ounce) can sliced pickled carrots - drained (optional)
  • 1 bunch cilantro - roughly chopped
  • 2 limes, juiced
  • 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.


Nutrition Facts
Gluten Free Cowboy Salsa Recipe
Amount Per Serving
Calories 129 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 114mg5%
Potassium 331mg9%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 5g6%
Protein 2g4%
Vitamin A 8639IU173%
Vitamin C 14mg17%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Black Beans Chips Corn Easy Party Salsa Tomatoes
  1. June 21, 2011

    I have been making a version of this for years and love it. We call it Cowboy Caviar, I add avocado to mine. Love it

    1. June 21, 2011

      Oh! Avacado would be great! And I love your name better :)

  2. June 22, 2011

    The pickled carrots are a surprise. Not sure how I’d like them, but this salsa is so pretty, Carol. Cowboy salsa or caviar … either way, they sound and look good. :-)


    1. June 25, 2011

      Thanks Shirley. Maybe just try the carrots! I find them addictive. Even make my own (recipe to follow someday!).

  3. I don’t know that I’ve ever bought pickled carrots before! But I’m sure they add a fun bite. I think I love just about every salsa ever created, and adding black beans leaves me feeling more satisfied after fewer chips. :)

    1. June 25, 2011

      I agree Heather, more black beans less chips – at least in theory :)

  4. June 22, 2011

    Looks great! I hope my grocery store carries the soup mix :)

    1. June 25, 2011

      I find it in my local grocery store Publix. Good luck.

  5. June 22, 2011

    I love the bright colors of this salsa. Now I just need a mojito and I’m set!

    1. June 25, 2011

      Ok, you bring the mojitos, I’ll bring the slasa and we are set for a party!

  6. June 23, 2011

    I am also a salsa lover, and a bean lover so I would happily enjoy this salad/salsa/vehicle for chips :) I’ll be looking for the pickled carrots and the soup mix! And I love that you can make it a day ahead. Perfect recipe.

    1. June 25, 2011

      Thanks Maggie!

  7. June 23, 2011

    Spicy pickled carrots? Really? That’s a new one for me and I live in Latino/cowboy country. Wow, I’ll be checking out the Latino grocery for this little tid-bit. I’m thinking this mixture would also be divine heated and served in a nice toasted corn tortilla. You may not have know what you were going to do when you started this “recipe,” but I’m thinking it’s an awesome launching pad for all kinds of tasty meals. You’re a genius and I don’t think you even know it. =) But, that’s what I love about you.

    1. June 25, 2011

      Oh thank you Melissa! Honestly I just loved it eaten with a fork as a salad too. Love the tortilla idea!!!

  8. June 23, 2011

    I wish we could get some of those great sounding ingredients over here! The salsa looks so yummy!

    1. June 25, 2011

      Hmm, maybe I need to make a trip down under and bring Mexican food with me. :)

  9. June 25, 2011

    Love this recipe, Carol. This is perfect for my gluten-free BBQ tomorrow; I’m going to serve it with gluten-free tortillas and as a topping for salads and tacos. Cilantro and lime make the perfect combination; love the flavor they bring to this recipe. Thanks Carol!

    1. June 25, 2011

      Thanks and have soooo much fun at your bbq!

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