print smallerlarger
Makes: 8 cups
Prep time: 20 minutes
Hide nutrition box
Cowboy Salad
Hide nutrition box
Cowboy Salad
Photo of Cowboy salad
Prep time: 20 minutes

Ingredients

2 cans
(15 ounces) black-eyed peas or black beans (try a mix)
1 can
(15 ounces) corn
1 bunch
cilantro
1 bunch
green onions (5 green onions)
3 medium tomatoes
1 avocado (optional)
1 Tablespoon
canola or vegetable oil
2 Tablespoons
vinegar or lime juice
1⁄2 teaspoon
each salt and pepper

Directions

  1. Drain and rinse the black-eyed peas (or black beans) and corn.
  2. Finely chop the cilantro and green onions.
  3. Dice the tomatoes and avocado.
  4. Combine all veggies in a large bowl.
  5. Mix oil, vinegar or lime juice, salt and pepper together in a small bowl.
  6. Pour oil mixture over salad ingredients and toss lightly.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Serve with your favorite meal or as a snack with tortilla chips.
  • Try adding other vegetables such as sweet or hot peppers or zucchini.
  • Freeze extra lime juice to use later.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Serving Size: 
1/2 cup
Nutritional Label: 
Cowboy Salad
Cowboy Salad with avocado
  • a fruit salad
  • & a glass of low-fat milk.
Tab 4 Title: 
Video
Tab 4 Content: 

 

 

Tab 5 Title: 
Cooking for a Crowd?
Tab 5 Content: 

Click a link below if you need a version of this recipe that serves: 

For tasty, healthy recipes that fit your budget, visit www.FoodHero.org!