Cowboy Salad - Sara Cook

Yeehaw! Meet the Cowboy Salad — a bold, colorful, and ultra-satisfying Tex-Mex-inspired salad that’s perfect for cookouts, potlucks, or a quick weeknight meal. Loaded with crunchy veggies, creamy avocado, zesty black beans, sweet corn, and a punchy homemade dressing, this salad is the kind of dish that disappears fast.

Think of it like the hearty cousin of salsa and the cooler friend of a traditional chopped salad. It’s bright, fresh, and packed with plant-based protein and fiber. Plus, it’s completely customizable and comes together in just 15 minutes — no cooking required!

🥗 Why You’ll Love This Cowboy Salad

Super fresh, crunchy, and loaded with flavor
Perfect for meal prep or serving a crowd
Naturally vegan, gluten-free, and full of nutrients
Customizable — add chicken, cheese, or tortilla strips
A hit at BBQs, picnics, or Taco Tuesdays

🌽 Ingredients (U.S. Standard Measurements)

For the Salad:

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet corn, drained (or 1 cup frozen, thawed)
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cherry tomatoes, halved
½ red onion, finely diced
1 avocado, diced
¼ cup fresh cilantro, chopped
Optional: 1 jalapeño, seeded and finely diced (for heat)
Optional toppings: crumbled cotija cheese, tortilla strips, grilled chicken

For the Dressing:

¼ cup olive oil
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon apple cider vinegar
1 teaspoon honey (or maple syrup for vegan option)
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper, to taste

🔪 Instructions

Make the Dressing
In a small bowl or jar, whisk together the olive oil, lime juice, vinegar, honey, cumin, garlic powder, paprika, salt, and pepper until well combined. Set aside.
Assemble the Salad
In a large bowl, combine black beans, corn, diced peppers, tomatoes, red onion, and cilantro. Gently fold in the diced avocado last to avoid mashing.
Dress It Up
Pour the dressing over the salad and toss everything together until evenly coated.
Taste and Adjust
Add more lime juice, salt, or a pinch of chili flakes if desired.
Chill and Serve
You can serve immediately or refrigerate for 30 minutes to let the flavors meld. Top with cotija cheese, tortilla strips, or grilled chicken for a heartier meal.

🍽️ Serving Suggestions

Serve as a side dish with BBQ ribs, grilled steak, burgers, or tacos
Enjoy as a main course salad with added protein (chicken, shrimp, tofu)
Spoon into lettuce cups for a low-carb lunch
Use as a filling for wraps or burritos
Serve it chilled at summer potlucks or game day parties

🧠 Tips & Tricks

Make ahead: Prep everything except avocado and dressing, and mix just before serving
Swap in kidney beans or chickpeas for variety
Don’t like cilantro? Try parsley or green onions instead
Add a handful of quinoa or rice to make it even more filling
Want it spicy? Add extra jalapeño or a dash of hot sauce to the dressing

✨ My Personal Twist

To give this Cowboy Salad an extra flavor boost, I love adding charred corn straight off the cob or even a few spoonfuls of chipotle adobo sauce to the dressing for smokiness. You can also finish it with a sprinkle of toasted pumpkin seeds (pepitas) for crunch — totally delicious!