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.
Servings: 12 servings
Calories: 191
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
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