Cowboy Salad

Cowboy Salad is a vibrant, hearty salad loaded with bold Southwestern flavors and a creamy, tangy barbecue ranch-style dressing.

Packed with crisp romaine, sweet corn, creamy avocado, black beans, spicy jalapeño, and shredded cheddar, this salad is as filling as it is flavorful—perfect for potlucks, BBQs, or weeknight dinners.

Why People Will Love This Recipe:

Big, Bold Flavor: The combination of smoky BBQ sauce, tangy mustard, and creamy mayo makes the dressing irresistible.

Hearty & Filling: Beans, corn, cheese, and avocado add protein and fiber to keep you full.

Fresh & Crunchy: Raw veggies give it color, crunch, and freshness in every bite.

Great for Gatherings: A showstopper at any summer picnic or cookout.

Flexible: Easily add grilled chicken, shrimp, or tortilla strips for a meal-style salad.

Key Ingredients Overview:

Romaine Lettuce: Crisp and sturdy, perfect for holding up to the creamy dressing.

Black Beans & Corn: Provide substance, fiber, and a hint of sweetness.

Cherry Tomatoes & Red Bell Pepper: Brighten the salad with color and juiciness.

Avocado: Adds creaminess and richness—lime prevents browning.

Cheddar Cheese: Sharp and savory, balances the sweetness of corn and BBQ.

Jalapeño & Red Onion: For heat and a pungent crunch.

Creamy BBQ Dressing: A unique blend of mayo, barbecue sauce, mustard, Worcestershire, and lime.

Cowboy Salad

Ingredients:

Salad:

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

Dressing:

1 cup mayonnaise

1/2 cup barbecue sauce

1/4 cup spicy brown mustard

2 tablespoons Worcestershire sauce

Cabbage Soup

Big Tray of Eggplant Parmigiana

Meatball Tortellini Soup

2 tablespoons lime juice

Instructions:

Make the dressing:

In a medium mixing bowl, whisk together the mayonnaise, barbecue sauce, spicy brown mustard, Worcestershire sauce, and lime juice until fully combined and smooth.

Set aside to let the flavors meld.

Assemble the salad:

In a large serving bowl, add the chopped romaine lettuce as the base.

Layer on the corn, black beans, halved cherry tomatoes, shredded cheddar cheese, diced avocado (tossed with lime juice to prevent browning), red bell pepper, jalapeño, diced red onion, and chopped cilantro.

Dress and toss:

Drizzle the prepared dressing over the salad.

Gently toss everything together until evenly coated.

Let it rest:

Allow the salad to sit for 15–20 minutes before serving.

This helps the flavors develop and makes the salad even more delicious.

Important Notes for Cowboy Salad:

Balance Bold Flavors with Freshness:
The dressing is rich and tangy, so make sure your vegetables are crisp and fresh—especially the romaine, bell pepper, and red onion—to maintain contrast in both texture and taste.

Use Ripe Avocados Carefully:
Dice and add the avocado just before serving to prevent browning. Sprinkling with lime juice helps maintain its color and adds flavor.

Adjust the Spice Level:
Jalapeño adds heat, but you can scale it up or down depending on your preference. Remove all seeds and ribs for mild heat, or use pickled jalapeños for a tangy twist.

Let It Sit Before Serving:
Allowing the salad to rest for 15–20 minutes after dressing helps meld flavors and slightly softens tougher ingredients like raw onion and beans.

Dressing Consistency Tip:
If the dressing feels too thick, whisk in 1–2 tablespoons of water or additional lime juice to thin it out without sacrificing flavor.

Serve With or Without Protein:
This salad is hearty enough as-is, but adding grilled chicken, steak, or even crispy tofu turns it into a satisfying main dish.

Prep-Ahead Option:
Chop all vegetables (except avocado) and make the dressing up to a day in advance. Store separately, then assemble and dress the salad when ready to serve.

Cheese Options:
Sharp cheddar is traditional, but pepper jack or cotija cheese also work great for a spicier or more Mexican-inspired variation.

Nutrition Information

(Per Serving – 6 servings):

Frequently Asked Questions:

Is this salad spicy?
It can be slightly spicy due to the jalapeño and mustard. To make it milder, reduce or omit the jalapeño.

Can I make this salad vegan?
Yes! Use vegan mayo and vegan BBQ sauce, and skip the cheese or use a dairy-free version.

Can I serve this salad warm?
This salad is best served chilled or at room temperature, but the beans and corn could be warmed for a slightly different texture experience.

How long does it last in the fridge?
Once dressed, it’s best enjoyed the same day. Undressed, the components can be stored separately for up to 2–3 days.

What’s the best BBQ sauce to use?
Use your favorite! A smoky or sweet BBQ sauce complements the creamy dressing well—avoid overly vinegar-based sauces.

Can I prep the veggies in advance?
Yes, chop and store each veggie separately in the fridge. Dice the avocado right before serving.

What can I substitute for romaine?
Green leaf, iceberg, or even spinach can work. Use something with some crunch to hold the toppings and dressing.

Should I rinse the canned beans and corn?
Yes—rinsing reduces sodium and removes excess starch from beans and any canning liquid from the corn.

Can I use bottled dressing instead?
You can, but the homemade dressing is what makes this salad special. If in a rush, mix store-bought ranch and BBQ sauce as a shortcut.

What toppings go well on this salad?
Try tortilla strips, crushed corn chips, crispy bacon bits, grilled meat, or extra shredded cheese for more texture and richness.