easy as:

Cowboy Salad

Bowl with Spoon

Prep time:
20 minutes

Kitchen Timer

Cook time:
none

Fork

Servings:
8 cups

Need a change of pace? Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.

Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.

Freeze extra lime juice to use later.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

easy as:

Cowboy Salad

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Ingredients:

  • 2 cans (15 ounces) black-eyed peas or black beans (try a mix, or other types)
  • 1 1/2 cups corn (canned and drained, frozen, or fresh cooked)
  • 1 bunch cilantro
  • 1 bunch green onions (5 green onions)
  • 1 bunch green onions (5 green onions)
  • 3 medium tomatoes
  • 1 avocado (optional)
  • 1 tablespoon canola or vegetable oil
  • 2 tablespoons vinegar or lime juice
  • 1/2 teaspoon each salt and pepper

Directions:

1. Drain and rinse the black-eyed peas (or black beans) and corn.

2. Finely chop the cilantro and green onions.

3. Dice the tomatoes and avocado.

4. Combine all veggies in a large bowl.

5. Mix oil, vinegar or lime juice, salt and pepper together in a small bowl.

6. Pour oil mixture over salad ingredients and toss lightly.

Refrigerate leftovers within 2 hours.

Need a change of pace? Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.

Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.

Freeze extra lime juice to use later.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Get Nutrition Info
Bowl with Spoon

Prep time:
20 minutes

Kitchen Timer

Cook time:
none

Fork

Servings:
8 cups