FoodLink - Purdue Extension

Cowboy Salad

Gluten Free Vegetarian

Recipe adapted from Food Hero, Oregon State University

  • 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.

25 min
Total Time
25 min
Servings: 15


 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)
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 two hours.