With back-to-school time, here is a great easy recipe for lunch boxes and for those Labor Day picnics this weekend.  Cowboy Salad is quick to make so you’ll have more time for “me” time.

Recipe Title: Cowboy Salad

Recipe Source: Food Hero www.foodhero.org

Number of servings:  8 cups

Time for preparation (including preparation and cooking): 20 minutes


  • 2 cans (15 ounces) black-eyed peas or black beans
  • 1 can (15 ounces) corn
  • 1 bunch cilantro
  • 1 bunch green onions (5 green onions)
  • 3 medium tomatoes
  • 1 avocado (optional)
  • 1 Tablespoon canola or vegetable oil
  • 2 Tablespoons vinegar or lime juice
  • 1⁄2 teaspoon each salt and pepper


  • Drain and rinse the black-eyed peas (or black beans) and corn.
  • Finely chop the cilantro and green onions.
  • Dice the tomatoes and avocados.
  • Combine all ingredients in a large bowl.
  • Mix oil, vinegar or lime juice, salt and pepper together in a small bowl.
  • Pour oil mixture over salad ingredients and toss lightly.
  • Refrigerate leftovers within 2 hours.


  • Serve with your favorite meal or as a snack with tortilla chips.
  • Use fresh corn – boil 3 to 4 ears of fresh corn, remove kernels from cob.
  • Try adding other vegetables such as sweet or hot peppers or zucchini.
  • Freeze extra lime juice to use later.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans
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