Cowboy Salad

Prep time: 20 minutes
Yield: 15 servings
Serving Size 1/2 cup
Nutrition Facts: View Label(s)


2 cans
(15 ounces) black-eyed peas or black beans
1 can
(15 ounces) corn
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 avocados.
  4. Combine all ingredients 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.


  • Serve with your favorite meal or as a snack with tortilla chips.
  • Try adding other vegetables such as sweet or hot peppers 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.

Last updated: 06/02/16

5 Comments for "Cowboy Salad"

This recipe is always a hit.  I recently made it for a group in an assisted living facility and they enjoyed it.  I served it with whole wheat pita bread that I cut into triangles and toasted in the oven.

Wonderful recipe!  We eat it all the time for years now becuase it is so versatile and most of the ingredients I always have in the pantry.  It can be used as a salad on its own, a baked potato or taco topping, or as a salsa.  And we bring it often to potlucks and it is always eaten up :)!

I substituted cooked barley in place of one of the cans of black beans and my family loved it.  It was a little easier on the tummy for someone who's sensitive to the fiber in beans.  Barley's a whole grain and made a great chewy substitution. 

This is great and easy to make. Can also use fresh or frozen corn.

This recipes is great! Even kids love it! Try it plain or eat it with tortilla chips!

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