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Cowboy Salad Recipe

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★★★★★

4.7 from 393 reviews

This vibrant Cowboy Salad is a hearty and flavorful mix of fresh vegetables, beans, smoky bacon, and a creamy, tangy BBQ dressing. Perfect for quick lunches or as a satisfying side dish, it combines crunchy romaine lettuce, black beans, black-eyed peas, sweet corn, ripe avocado, and colorful veggies tossed in a zesty dressing made with mayonnaise, smokey BBQ sauce, mustard, Worcestershire sauce, and lime juice. Ready in just 15 minutes, this salad serves 8 and is ideal for casual gatherings or meal prep.

Ingredients

Scale

Salad

  • 1 Head Lettuce (Romaine, chopped)
  • 15 oz Beans (black, drained)
  • 15 oz Peas (black-eyed, drained)
  • 1 Cup Corn (frozen, thawed, and drained)
  • 6 Slices Bacon (cooked and chopped)
  • 2 Cups Tomatoes (cherry, cut in half)
  • 1 Cup Cheese (cheddar, shredded)
  • 1 Avocado (chopped)
  • 1 Bell Pepper (red, chopped)
  • 1 Jalapeno (seeded and minced)
  • 1/2 Onion (red, diced)
  • 1 Handful Cilantro (chopped)

Dressing

  • 1 Cup Mayonnaise
  • 1/2 Cup Smokey Sweet BBQ Sauce
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Lime Juice

Instructions

  1. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, smokey sweet BBQ sauce, Dijon mustard, Worcestershire sauce, and lime juice until smooth and well combined. Set this dressing aside to allow the flavors to meld.
  2. Assemble the Salad: In a large mixing bowl, combine the chopped romaine lettuce, drained black beans, black-eyed peas, thawed and drained corn, cooked chopped bacon, halved cherry tomatoes, shredded cheddar cheese, chopped avocado, red bell pepper, minced jalapeno, diced red onion, and chopped cilantro. Toss everything gently to evenly distribute all the ingredients.
  3. Add the Dressing and Serve: Pour the prepared dressing over the salad gradually, tossing gently to coat all components to your taste. Serve immediately to enjoy the freshest textures and flavors.

Notes

  • For a vegetarian version, omit the bacon or substitute with smoked tempeh or a plant-based bacon alternative.
  • Make sure to drain all canned beans and peas well to avoid a watery salad.
  • If you like more heat, leave the jalapeno seeds in or add extra chopped jalapeno.
  • This salad is best served fresh but can be refrigerated for up to one day if stored without the dressing; add dressing just before serving.
  • Use fresh lime juice for the most vibrant flavor in the dressing.

Keywords: Cowboy Salad, BBQ Salad, Bacon Salad, Black Bean Salad, Avocado Salad, Easy Salad Recipe, Summer Salad, No-Cook Salad

Find it online: https://cookwithyana.com/cowboy-salad-recipe/