Cowboy Salad
Leer en Español
Prep time:
20 minutes
Cook time:
none
Servings:
8 cups
Quick Tips
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.
Cowboy Salad
Leer en Español
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.
Quick Tips
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.
Prep time:
20 minutes
Cook time:
none
Servings:
8 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
