Cowboy Salad

Cowboy Salad

Prep time: 20 minutes
Makes: 15 servings
Serving Size 1/2 cup


2 cans (15 ounces) black-eyed peas or black beans
1 can (15 ounces) corn
1 bunch cilantro
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.