Cowboy Salad

Here’s a recipe for Cowboy Salad:


  • 1 pound (450g) cooked and cooled black beans
  • 1 pound (450g) cooked and cooled corn kernels
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 jalapeno pepper, seeded and minced (optional, for some heat)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Tortilla chips, for serving


  1. In a large mixing bowl, combine the black beans, corn kernels, red bell pepper, green bell pepper, red onion, cherry tomatoes, jalapeno pepper (if using), and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  3. Pour the dressing over the bean and vegetable mixture and toss well to combine, ensuring everything is coated evenly.
  4. Let the salad sit for about 15 minutes to allow the flavors to meld together. You can also refrigerate it for a few hours to let the flavors develop further.

  1. Just before serving, give the salad a final toss and adjust the seasoning if needed.
  2. Serve the Cowboy Salad with tortilla chips on the side for a crunchy texture.

Enjoy your Cowboy Salad! It’s a versatile dish that can be enjoyed as a side dish, a topping for grilled meats, or even as a filling for tacos or burritos.

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