Cowboy Salad

Name: Cowboy Salad
Prep time: 20 minutes
Yield: 8 cups
Ingredients: 2 cans (15 ounces each) black-eyed peas or black beans; drained and rinsed (try a mix or other types)1 ½ cups corn (canned; drained and rinsed or cooked from fresh or frozen) (See Notes)1 bunch cilantro; chopped1 bunch green onions (about 5 green onions); chopped3 medium tomatoes; diced1 avocado; chopped (optional)1 Tablespoon vegetable oil2 Tablespoons vinegar or lime juice½ teaspoon each salt and black pepper

A simple, tasty salad that is ready in under 20 minutes. Perfect for BBQs, potluck dinners or as a side dish any time of year.

Video

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Corn, bean and vegetable mix with dressing in a large bowl.

Prep time: 20 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

2 cans (15 ounces each) black-eyed peas or black beans, drained and rinsed (try a mix or other types)

1 ½ cups corn (canned, drained and rinsed or cooked from fresh or frozen) (See Notes)

1 bunch cilantro, chopped

1 bunch green onions (about 5 green onions), chopped

3 medium tomatoes, diced

1 avocado, chopped (optional)

1 Tablespoon vegetable oil

2 Tablespoons vinegar or lime juice

½ teaspoon each salt and black pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a large bowl, combine all the veggies.
In a small bowl, mix together oil, vinegar, salt and pepper.
Pour oil mixture over veggies and toss lightly.
Refrigerate leftovers within 2 hours.

Notes

Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with Baked Tortilla Chips.
Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini. You can also add other seasonings such as cumin or smoked paprika.
Cook frozen corn according to package directions or to 165 degrees F.
Freeze extra lime juice to use later.
Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
Try adding cilantro on top for more flavor.

Featured in a Food Hero Monthly

Comments

Submitted by jvolem on Thu, 10/10/2024 - 13:02

I made this Cowboy Salad with a group of adults in a cooking class. They really liked how flexible this salad was as far as personalizing the flavors. Some added more cilantro, more lime or more chili powder. This is an easy, delicious combo of black beans, corn, and tomatoes with room to improvise. We enjoyed it with corn chips.

Submitted by AshleyT on Fri, 08/23/2024 - 09:23

The cowboy salad is always a hit when I make it for events. I have yet to hear a negative comment about it. The color of this salad also makes it very appealing to the eye.

Submitted by Brooke Robinson on Fri, 08/02/2024 - 15:01

This Cowboy Salad was a huge hit at a BBQ I brought it to and I have been making it ever since to bring to parties and picnics. When I've had left overs it is also nice that it can be added as a topping to meals. Its a super tasty addition to tacos and salads.

Submitted by HENelson13 on Sat, 06/15/2024 - 15:19

I made this Cowboy Salad recipe again for a large event and the recipe was rated a thumbs up by almost everyone. I made it using the vinegar dressing this time and enjoyed it more than the lime dressing. Gave it more of a tangy flavor than sweet.

Submitted by Abbie on Wed, 04/26/2023 - 10:36

This was tasty but I wanted more spice added. I put hot sauce on my portion and left the rest of the bowl mild for my kids.

Submitted by AliLind on Wed, 04/01/2020 - 13:02

This has been a favorite recipe for our family for years! My teens will always make this to take to potlucks and team dinners. It is affordable and only involves a few simple and fresh ingredients. Plus, it has the bright colors and the refreshing lime flavor that are so appealing.

Submitted by AngMath on Wed, 03/18/2020 - 11:16

My 17 year old daughter made this for an assignment at school. Students were tasked with preparing a healthy snack containing no added sugar and sharing samples with the entire class. She was happy to report that eveyone, including the teacher, loved this salad.

Submitted by watkinbr on Wed, 12/27/2017 - 12:51

I like how this recipe lasts a couple days. Perfect for a potluck and then you have leftovers. We eat it with corn tortilla chips.

Submitted by sara on Wed, 09/21/2016 - 08:51

This recipe is always a hit. I recently made it for a group in an assisted living facility and they enjoyed it. I served it with whole wheat pita bread that I cut into triangles and toasted in the oven.

Submitted by tierrabonita on Fri, 09/09/2016 - 11:00

Wonderful recipe! We eat it all the time for years now becuase it is so versatile and most of the ingredients I always have in the pantry. It can be used as a salad on its own, a baked potato or taco topping, or as a salsa. And we bring it often to potlucks and it is always eaten up :)!

Submitted by JWRD on Wed, 08/10/2016 - 10:11

I substituted cooked barley in place of one of the cans of black beans and my family loved it. It was a little easier on the tummy for someone who's sensitive to the fiber in beans. Barley's a whole grain and made a great chewy substitution.

Submitted by OregonGal56 on Thu, 07/12/2012 - 13:23

This is great and easy to make. Can also use fresh or frozen corn.

Submitted by jovan (not verified) on Sat, 12/31/2011 - 01:39

This recipes is great! Even kids love it! Try it plain or eat it with tortilla chips!