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Cowboy Salad


Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

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


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.


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

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

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. 

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 :)!

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.

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.

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.

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.

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