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