Description
This Cowboy Salad is a zesty, colorful, and protein-packed dish made with beans, fresh veggies, creamy avocado, and a smoky lime vinaigrette. It’s the perfect make-ahead side for cookouts, picnics, or taco night bright, bold, and ready in just 20 minutes!
Ingredients
Salad
1 (15 oz) can black-eyed peas, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups corn (frozen, thawed or fresh cut from the cob)
3/4 cup chopped red onion
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1 cup avocado, cubed
1/4 cup chopped fresh cilantro
3/4 of a jalapeño, finely chopped (adjust to taste)
Dressing
1/4 cup olive oil (or vegetable broth for oil-free version)
3 tablespoons fresh lime juice
4 teaspoons honey (or maple syrup for vegan)
1 1/4 teaspoons sea salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
Instructions
-
Make the Dressing
In a small bowl or jar, whisk together the olive oil (or broth), lime juice, honey or maple syrup, sea salt, chili powder, and cumin until well combined. -
Prepare the Salad
In a large mixing bowl, combine black-eyed peas, black beans, corn, red onion, red and green bell peppers, avocado, cilantro, and jalapeño. -
Toss and Serve
Pour the dressing over the salad and toss gently to coat everything evenly. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- Make it ahead: This salad can be made several hours in advance just add avocado right before serving.
- Spice level: Use more or less jalapeño depending on your heat preference.
- Serving idea: Great as a dip with tortilla chips, inside wraps, or as a topping for grilled chicken or tacos.
- Oil-free tip: Substitute vegetable broth for olive oil in the dressing for a lighter, oil-free version.
Nutrition
- Serving Size: 1 portion (⅙ of recipe)
- Calories: 210kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg