What the heck is this?
Cowboy Salad is basically what happens when a hearty Tex-Mex party collides with a crisp, refreshing chopped salad. It’s loaded with black beans, sweet corn, crunchy bell peppers, juicy tomatoes, red onion, and avocado—all tossed in a zesty lime dressing that makes you want to two-step your way through dinner. Perfect for BBQs, potlucks, meal prep, or as a main dish with grilled chicken. Yeehaw!
Why You’ll Love This Recipe
- Packed with fiber, protein, and crunch
- No lettuce, no wilting—just bold ingredients that stay fresh for days
- A great make-ahead dish that actually tastes better the next day
- Naturally gluten-free and vegetarian
- Can be a side or a meal if you throw some protein on top
The Good Stuff You’ll Need
For the salad:
- 1 can black beans, drained & rinsed
- 1 can corn (or 1½ cups fresh/frozen), drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 avocado, diced (add right before serving)
- ¼ cup fresh cilantro, chopped
- Optional: 1 jalapeño, finely chopped (for kick)
For the dressing:
- ¼ cup olive oil
- Juice of 2 limes
- 1 tbsp apple cider vinegar
- 1 tsp honey (or maple syrup)
- 1 tsp chili powder
- ½ tsp cumin
- Salt & black pepper to taste
- Optional: 1 clove garlic, minced
Let’s Do This
1. Mix the good stuff.
In a big bowl, combine the black beans, corn, bell peppers, cherry tomatoes, red onion, cilantro, and jalapeño if using. If making ahead, hold the avocado for later.
2. Shake up the dressing.
In a jar or small bowl, whisk or shake together the olive oil, lime juice, vinegar, honey, chili powder, cumin, salt, and pepper. Add garlic if you’re feeling extra.
3. Dress it up.
Pour the dressing over the salad and toss until everything is coated. Let it sit for at least 15 minutes to let the flavors mingle. Just before serving, gently fold in the diced avocado.
4. Serve & enjoy.
Scoop it into bowls, pile it onto tacos, or serve it with grilled chicken, steak, or shrimp. It’s cowboy-level satisfying.
Serving Suggestions
- As a side with burgers, grilled meats, or barbecue ribs
- As a topper for tacos, nachos, or burrito bowls
- Stuff it into lettuce wraps for a low-carb lunch
- Add quinoa or brown rice for a heartier grain salad
Switch It Up
- Add grilled chicken, steak, or tofu to make it a full meal
- Swap black beans for pinto or kidney beans
- Add feta or cotija cheese for a salty, creamy finish
- Sub lemon for lime if that’s what you’ve got
Make-Ahead Tips
- Chop and mix all the ingredients except avocado up to 2 days ahead
- Store the dressing separately and add just before serving
- Avocado stays freshest if you cut it right before serving
Questions People Actually Ask
Q: Can I make this dairy-free and vegan?
A: It already is! Just skip the cheese if you add it, and use maple syrup instead of honey.
Q: Will it get soggy?
A: Nope! There’s no lettuce, and the veggies are hearty enough to stay crisp even a day or two later.
Q: Can I use frozen corn?
A: Totally. Just thaw it first—no need to cook it unless you want to char it a little for extra flavor.
Cowboy Salad Recipe: The Wild West of Chopped Salads (and Yes, It’s Ridiculously Good)
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
Cowboy Salad is basically what happens when a hearty Tex-Mex party collides with a crisp, refreshing chopped salad. It’s loaded with black beans, sweet corn, crunchy bell peppers, juicy tomatoes, red onion, and avocado—all tossed in a zesty lime dressing that makes you want to two-step your way through dinner. Perfect for BBQs, potlucks, meal prep, or as a main dish with grilled chicken. Yeehaw!
Ingredients
For the salad:
1 can black beans, drained & rinsed
1 can corn (or 1½ cups fresh/frozen), drained
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cherry tomatoes, halved
½ red onion, finely chopped
1 avocado, diced (add right before serving)
¼ cup fresh cilantro, chopped
Optional: 1 jalapeño, finely chopped (for kick)
For the dressing:
¼ cup olive oil
Juice of 2 limes
1 tbsp apple cider vinegar
1 tsp honey (or maple syrup)
1 tsp chili powder
½ tsp cumin
Salt & black pepper to taste
Optional: 1 clove garlic, minced
Instructions
1. Mix the good stuff.
In a big bowl, combine the black beans, corn, bell peppers, cherry tomatoes, red onion, cilantro, and jalapeño if using. If making ahead, hold the avocado for later.
2. Shake up the dressing.
In a jar or small bowl, whisk or shake together the olive oil, lime juice, vinegar, honey, chili powder, cumin, salt, and pepper. Add garlic if you’re feeling extra.
3. Dress it up.
Pour the dressing over the salad and toss until everything is coated. Let it sit for at least 15 minutes to let the flavors mingle. Just before serving, gently fold in the diced avocado.
4. Serve & enjoy.
Scoop it into bowls, pile it onto tacos, or serve it with grilled chicken, steak, or shrimp. It’s cowboy-level satisfying.
Notes
As a side with burgers, grilled meats, or barbecue ribs
As a topper for tacos, nachos, or burrito bowls
Stuff it into lettuce wraps for a low-carb lunch
Add quinoa or brown rice for a heartier grain salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~250 kcal per serving
- Carbohydrates: ~28g per serving
- Protein: ~8g per serving