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2 cans (15 ounces each) black-eyed peas or black beans, drained and rinsed (try a mix or other types)
1 ½ cups corn (fresh, frozen, or canned, drained and rinsed)
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 pepper


  1. Wash hands with soap and water.
  2. In a large bowl, combine all the veggies.
  3. In a small bowl, mix together oil, vinegar, salt and pepper.
  4. Pour oil mixture over veggies and toss lightly.
  5. Refrigerate leftovers within 2 hours.


  • Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.
  • Try adding other vegetables such as sweet or hot peppers, cucumber 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.
  • Try adding cilantro on top for more flavor.
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8 cups
Prep time:
20 minutes
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