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Cowboy Salad

VegetableNo-CookEasy

Time: 15 minutes

Yield: 8 servings

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About

Giddy on up to the lunch table, partner! Cowboy Salad will lasso you in with all its hearty, tasty flavors and you'll be smitten forever. Fresh, crispy, and nourishing, it's the perfect pick-me-up after a long morning on the ranch (ahem, or the office). And you'll be head-over-boots for the creamy, tangy barbecue ranch dressing drizzled all over that you make yourself. Cowboy Salad is the one the whole corral will love!

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Ingredients

  • For the barbecue ranch dressing:
  • 1 cup mayonnaise
  • 1/2 cup barbecue sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lime juice
  • For the salad:
  • 1 head romaine lettuce, chopped
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can black-eyed peas, drained
  • 1 cup frozen corn, thawed and drained
  • 6 slices bacon, cooked and chopped
  • 2 cups cherry tomatoes, halved
  • 1 cup cheddar cheese, shredded
  • 1 avocado, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced
  • 1/2 red onion, diced
  • scallions, to taste, sliced

Directions

Step 1 -In a medium bowl, add the mayonnaise, the barbecue sauce, the Dijon mustard, the Worcestershire sauce, and the lime juice and whisk to combine. Set the dressing aside.

Step 2 -In a large serving bowl, add the lettuce, the black beans, the black-eyed peas, the corn, the crumbled bacon, the tomatoes, the cheese, the avocadoes, the bell peppers, the jalapeños, the onions, and the scallions and toss to combine.

Step 3 -Serve the salad drizzled with the dressing.

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