This Cowboy Salad recipe turns pantry staples into a crowd pleasing dish that vanishes quick! Packed with bold, zesty flavor, it’s an easy make ahead appetizer, or side, perfect for simple summer meals.
Why This Cowboy Salad Works
- Flavor: Bright, zesty, and lightly smoky, this Cowboy Salad combines sweet corn, lime, cumin, and cilantro with crunchy vegetables and creamy beans for a Southwest style dish.
- Skill: This easy recipe is perfect for even the most novice chef. Simply chop the vegetables, whisk the dressing, and mix. Perfect for hot summer days.
- Technique: Toss the beans and peppers first, then add the tomatoes, herbs, and avocado just before serving to keep everything fresh and vibrant.
- Serving: Similar to Trader Joe’s Bean Salad, it’s heavenly served as a dip with my tomato guacamole, or as a filling for tacos! It also makes a tasty side for burgers and hot dogs.
Simple Ingredients, Big Flavor
- Beans: Black beans and black-eyed peas are packed with protein, fiber, and lots of vitamins. Remember to rinse and drain canned beans well before adding them to the salad. Pinto beans can be used as a substitute.
- Corn: Frozen sweet corn works great and is convenient. You can make corn on the BBQ grill and cut the corn off the cob for the freshest flavor.
- Peppers:
- Bell peppers should be seeded before chopping. Use a veggie chopper for uniform pieces and easy prep.
- Use one or two jalapenos, depending on heat tolerance, and remove seeds and membranes for a milder salad.
- Dressing: Mix the dressing until creamy to create an emulsion. Apple cider vinegar can be used as a substitute for red wine vinegar.
- Extras:
- Avocado is optional but adds a delicious, creamy contrast. Be sure to add it right before serving so that it does not become brown.
- Add some cucumber for extra crunch.
- Try queso fresco or feta for a salty bite.
- Stir in some mango for a spicy-sweet twist.
- You can also use parsley instead of cilantro or serve it over chopped romaine for a heartier salad.
How to Make Cowboy Salad
- Whisk dressing ingredients in a large bowl. (full recipe below)
- Add beans, peas, corn, peppers, & jalapeno, toss, then cover and chill.
- Before serving, add the tomatoes, green onions, & cilantro.
- Top with avocado, serve with crackers & tortilla chips.
Got Leftovers?
Store leftover black eyed pea salad in an airtight container for up to 4 days. If avocado is mixed in, it’s best to enjoy it the same day for bright color and crunchy texture.
Build the Ultimate Tex Mex Spread
Did you make this Cowboy Salad? Leave a comment and rating below.
Cowboy Salad
Bright, hearty, and easy to prep, cowboy salad is a flavor-packed corn and bean salad with a tangy homemade dressing that works as both a salad and a dip.
Equipment
Ingredients
- 1 (15 ounce) can black beans rinsed and drained
- 1 (15 ounce) can black eyed peas rinsed and drained
- 1½ cups sweet corn frozen, thawed
- 1 red pepper chopped
- 1 to 2 jalapeno peppers seeded and chopped
Cowboy Caviar Dressing
- ¼ cup olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons lime juice 1 lime, plus more as desired
- 2 cloves garlic minced
- ½ teaspoon black pepper freshly ground
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder optional
Before Serving
- 1 pint grape tomatoes halved (drained if necessary)
- ¼ cup green onion sliced
- ¼ cup chopped fresh cilantro finely chopped, plus more for garnish
To Serve
- 1 avocado *diced, optional
- 1 box crackers *optional
- 1 package tortilla chips *optional
Instructions
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, garlic, black pepper, salt, cumin, and chili powder.
- Add beans, black-eyed peas, corn, red peppers, and jalapenos to a large bowl. Add dressing and toss well. Cover and refrigerate 4 hours or overnight.
- About ½ hour before serving, stir in tomatoes, green onions, and cilantro.
- Serve with avocado*, crackers, and tortilla chips.
Notes
- *Avocado can be mixed into the dish just before serving. The salad will keep best if the avocado is left out until it’s time to serve.
- Keeps for 4 days in an airtight container in the refrigerator.
Nutrition Information
Calories: 191 | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Sodium: 269mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 797IU | Vitamin C: 24mg | Calcium: 41mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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We make this all the time and it is yummy!! You say pinto beans yet it’s really black eyed peas it’s a little confusing. We also make this with balsamic vinegar and it gives it a really deep flavor. Very versatile recipe for many occasions we even have this on Thanksgiving! But here in Texas it’s a regular at most holiday celebrations.
Hello Patricia. I am glad you enjoyed this recipe. This recipe uses two different types of beans: black-eyed peas, as well as black beans. Enjoy!
What is the serving size?
Each serving would be approximately ¼ cup Karen. Enjoy the recipe!