Skip to main content

Cowboy Salad

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

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

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 pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large bowl, combine all the veggies.
  4. In a small bowl, mix together oil, vinegar, salt and pepper.
  5. Pour oil mixture over veggies and toss lightly.
  6. 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 tortilla chips.
  • Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.
  • 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.

Comments

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.

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. 

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.

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.

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.

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.

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 :)!

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. 

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

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

You might also like...

Recipes A to Z (without photos)

Sweet Potato Pumpkin Soup
Bowl of orange, creamy soup with a dallop of sour cream

Sweet Potato Pumpkin Soup

A creamy fall soup full of warm spices, hearty sweet potato, and sweet pumpkin.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Pumpkin Pie Spice
Small bowl of spice mix.

Pumpkin Pie Spice

Make your own pumpkin pie spice at home that is perfect for flavoring all your favorite fall baked goods.
Prepare:
5 minutes
Makes:
4 Tablespoons
Stovetop Tuna Casserole
Bowl of egg noodles with peas and tuna mixed in.

Stovetop Tuna Casserole

Tender egg noodles with a creamy sauce, bright peas, and tasty tuna.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
7 Cups
Beef Barley Soup
Two bowls are filled with a hearty soup made with vegetables, ground beef and barley.

Beef Barley Soup

One pot meal combining hearty grains, veggies and a flavorful broth!
Prepare:
15 minutes
Cook:
45 minutes
Makes:
14 Cups
Personal Salad in a Bag
Plastic bag holding salad and dressing.

Personal Salad in a Bag

A customizable salad in a bag that is perfect for a simple lunch. Add your favorite vegetables and salad dressings to make a fast and easy meal.
Prepare:
10 minutes
Makes:
2 cups
Garlic Bok Choy
Small bowl of sauteed Bok choy.

Garlic Bok Choy

Easy, healthy side dish recipe that pairs well with one of our stir-fry recipes.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 Cups
Was this page helpful to you?