Cowboy Salad Recipe

Cowboy Salad Recipe

This recipe was developed by me for Safeway whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!

Hey gang! How was your weekend? Was it filled with the sweet smell of freedom, or tears because now you have to figure out a way to entertain your kids for two and a half months? HA. Or maybe your kids are still in school?

Our final day was last Thursday. And I rejoiced. Fifth and third grade were no picnic, so we are going to relish this break; swim, travel, relax, and hang out with friends whom we never get to see! And yes, I’ve got camps lined up…because I’m not crazy. Lol.

  • 1-2 hearts of romaine lettuce, cut into strips
  • 1 (15.25 oz.) can whole kernel corn, rinsed and drained
  • 1 (15.25 oz.) can black beans, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 1 cup sharp cheddar cheese
  • 1 avocado, diced, sprinkled with lime juice
  • 1 red bell pepper, diced
  • 1 jalapeño, seeds removed, minced
  • 1/2 red onion, diced
  • 1/3 cup fresh cilantro, finely chopped

  • 1 cup mayonnaise
  • 1/2 cup barbecue sauce
  • 1/4 cup spicy brown mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lime juice

  1. In a medium bowl, whisk together mayonnaise, barbecue sauce, mustard, Worcestershire sauce and lime juice together until smooth, then set aside.
  2. Place romaine strips in a large bowl, then top with corn, beans, tomatoes, cheese, avocado, bell pepper, jalapeño, red onion and cilantro.
  3. Pour on dressing and toss together to combine.
  4. Let rest 15-20 minutes before serving, giving flavors a chance to build. Enjoy!