This Cowboy Salad is the kind of recipe you make once and then get asked for again and again. Black beans, sweet corn, juicy cherry tomatoes, crunchy red bell pepper, red onion, creamy avocado and sharp cheddar are tossed in a tangy BBQ ranch dressing with a squeeze of lime. It takes 15 minutes, needs no cooking at all and feeds six, which makes it a favorite for potlucks, cookouts and busy weeknights. Readers call it “a hit with every one of my picky family”, and it is easy to see why.
Why You’ll Love This Cowboy Salad
- Ready in 15 minutes: open two cans, chop a few vegetables, whisk the dressing and you are done.
- No lettuce, no wilting: this is a hearty bean and corn salad, so it holds up on a buffet table far better than a leafy salad.
- Sweet, smoky and creamy: BBQ sauce and ranch make a dressing that kids and adults both love, and the lime keeps it bright.
- Budget friendly: pantry staples like canned black beans and corn do most of the work.
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- Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 small red onion, finely chopped
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup BBQ sauce
- 1/2 cup ranch dressing
- 1 tablespoon lime juice
- Salt and pepper to taste
Directions:
- In a large bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, red onion, avocado, cheddar cheese, and chopped cilantro.
- In a small bowl, whisk together the BBQ sauce, ranch dressing, and lime juice until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate until ready to serve.
Prep Time: 15 minutes | Total Time: 15 minutesKcal: 320 kcal | Servings: 6 servings
Tips for the Best Cowboy Salad
- Rinse the beans well. Rinsing canned black beans removes the starchy liquid, so the salad stays colorful and the dressing does not turn gray.
- Dry the corn. Pat drained corn with a paper towel. Less water means a thicker dressing that clings to every bite.
- Add the avocado last. If you are making the salad ahead, fold in the diced avocado and a little extra lime juice just before serving so it stays green.
- Pick a BBQ sauce you like on its own. A smoky, slightly sweet sauce works best. Spicy BBQ sauce gives the salad a nice kick.
- Taste before serving. Beans soak up salt as they sit, so add a pinch more salt and pepper right before you put the bowl on the table.
What to Serve with Cowboy Salad
Cowboy Salad is a natural partner for anything off the grill: burgers, hot dogs, grilled chicken, pulled pork or ribs. It also makes a quick lunch on its own, a topping for baked potatoes or a dip with tortilla chips. For more fresh ideas, browse our salad recipes.
How to Store Cowboy Salad
Keep leftovers in an airtight container in the refrigerator and eat them within two days; the avocado is best on the first day. Because the salad contains ranch dressing and cheese, do not leave it out at room temperature for more than two hours, or one hour on a hot day above 90°F, as recommended in the USDA leftovers guidance.
Cowboy Salad FAQ
Can I make Cowboy Salad ahead of time?
Yes. Mix the beans, corn, tomatoes, pepper, onion, cheese and cilantro up to a day ahead and keep the dressing in a separate jar. Toss everything together with the avocado shortly before serving.
Does this recipe include lettuce or olives?
No. This Cowboy Salad is a bean and corn salad without lettuce, cabbage, olives or jalapeños. If you like heat, a finely chopped jalapeño is an easy optional addition.
Can I use frozen corn?
Absolutely. Thaw about 1 1/2 cups of frozen corn, drain it well and pat it dry before adding it to the bowl.
Is there lettuce in the picture?
It looks delicious!
The photo of this salad shows jalapeños but is not on the ingredient list. Was this just an omission?
Cowboy salad was good! Added some pickled jalapeño and sliced black olives with some ribbon cut romaine! Yummy!!
This was a hit with every one of my picky family. Definitely will be a regular on the summer menu this year.
In the picture it looks like there is lettuce , jalapeños and black olives, but the recipe doesn’t list them. The recipe does sound good.
no lettuce in the recipe??
What about the lettuce? The picture shows lettuce but the recipe has no mention of it. The same goes for jalapeño and sliced olives?
I see black olives and perhaps sliced jalapeños in the photo but no mention in the ingredient list. How come?
We have corrected the picture. Thank you all for the feedback.