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Makes: 8 cups
Prep time: 20 minutes
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Cowboy Salad
Hide nutrition box
Cowboy Salad
Cowboy Salad
Prep time: 20 minutes


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
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


  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.
  7. Refrigerate leftovers within 2 hours.


  • Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.
  • Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.
  • 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.
Serving Size: 
1/2 cup
Nutritional Label: 
Photo of Nutrition Facts for Cowboy Salad with Avocado
Photo of Nutrition Facts for Cowboy Salad (No Avocado)
  • a fruit salad
  • & a glass of low-fat milk.
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