Saddle up for a flavor-packed adventure with this foolproof cowboy bean salad recipe!
We're about to wrangle vibrant ingredients and bold flavors, perfectly balancing sweetness and spice in a dish that's easier to make than it looks.
Get ready to rustle up a crowd-pleasing salad that's sure to become a new favorite.
Gathering Your Ingredients
Alright, let's get started gathering what we'll need for this super-tasty Cowboy Bean Salad! First, you're gonna need a can—that's 400g—of black beans. Make sure you rinse and drain 'em!
Next up, you'll need another can of corn, same size as the beans, and don't forget to drain that. If you're using frozen instead? No worries, just thaw 1½ cups. This dish is a zesty alternative to regular salads.
Grab a red bell pepper – dice it into small pieces. Then, you'll need one avocado. Dice it up too!
You'll want a red onion that is diced, and about ¾ cup of roughly chopped coriander or cilantro.
Finally, you'll round it all out with cherry tomatoes. Quarter them, or use two large tomatoes—just deseed 'em and dice 'em first. And that's it! Gathering done.
Preparing the Salad
Now, I'm ready to mix everything together! It's super easy; I promise.
First, grab your biggest bowl—the one you usually use for popcorn on movie night. Toss in one can of rinsed and drained black beans, don't forget one can of drained corn, one diced red bell pepper, one diced avocado—careful, they're slippery!—one diced red onion, ¾ cup of roughly chopped cilantro, and 8 oz of quartered cherry tomatoes or two diced large tomatoes (deseeded, of course). This salad, like a chickpea salad, is a simple recipe to throw together for lunch or a snack.
Next, grab a jar and shake it like you mean it with 2 tbsp lime juice, 4 tbsp olive oil, ¼ tsp chipotle powder, ¼ tsp cumin, 2 tsp sugar, a finely minced garlic clove, ¼ tsp black pepper, and ½ tsp salt.
Finally, drizzle that awesome dressing over your salad and toss it all together. Bam! It's done.
Serving Suggestions
I love this salad because you can serve it immediately—or keep it in the fridge for up to four days! Just give it a little squeeze of lime to freshen things up. Trust me, the flavors only get better!
Think of this as a versatile side that goes with practically anything. Got beef, fish, or chicken? Perfect! It's especially amazing with Mexican food – stuff it in tacos, burritos, and enchiladas. Or pile it high on nachos!
Don't stop there, though. This salad is also fantastic with Southern dishes. Imagine it next to pulled pork—or BBQ ribs! It's basically a party in your mouth, y'all! So, you've got options. Dig in and enjoy!
Short Recipe Version
Cowboy Bean Salad Recipe
Prep time: 15 minutes
Cook time: 0 minutes
Servings: 6
Ingredients:
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- In a large bowl, combine black beans, pinto beans, kidney beans, corn, red bell pepper, and red onion.
- In a small bowl, whisk together cilantro, lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour dressing over bean mixture and stir to combine.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (per serving, approximate):
- Calories: 250
- Protein: 12g
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 10g