Here’s a Cowboy Salad—bold, hearty, and packed with Tex-Mex flavors 🤠🥗
Perfect as a main dish or a crowd-pleasing side.
Cowboy Salad
Ingredients (serves 4–6)
Salad
- 2 cups romaine or iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black beans, rinsed & drained
- 1 cup corn (fresh, frozen & thawed, or grilled)
- 1 avocado, diced
- ½ small red onion, finely chopped
- 1 cup shredded cheddar or Monterey Jack
- ½ cup crispy bacon bits
- Optional: grilled chicken, steak strips, or shrimp
Crunchy Add-ins (optional but great)
- Tortilla strips or crushed tortilla chips
- Roasted pepitas (pumpkin seeds)
Creamy Cowboy Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
- Optional: splash of hot sauce or chipotle in adobo
Instructions
- Make dressing
Whisk all dressing ingredients until smooth. Chill 10–15 minutes if possible. - Assemble salad
In a large bowl, combine lettuce, tomatoes, beans, corn, avocado, onion, cheese, and bacon. - Dress & toss
Add dressing just before serving and toss gently. - Top & serve
Add protein and crunchy toppings if using.
Tips & Variations
- Southwest vegan: use vegan mayo & skip cheese/bacon
- BBQ Cowboy: add BBQ chicken & drizzle BBQ sauce
- Spicy: add jalapeños or pepper jack cheese
Want a lighter vinaigrette version, meal-prep tips, or a pasta-style cowboy salad?
