Why make a boring old Bean Salad when you can make it a COWBOY one?? Fun to say, delicious to eat, this big, juicy black bean salad is fresh, simple and fully loaded, tossed with a lime dressing laced with South Western spices.
Use any beans you want. Serve it as a side, stuff into tacos, pile onto nachos. Lasts for days – think meal prep and work lunches!
Cowboy Bean Salad
“Bean Salad” just sounds so dull. But stick the word “Cowboy” in front of it, and suddenly it sounds so much more exciting. Right? Same dish, different packaging. Age old marketing trick! 😂
Though actually, this is a riff on a salsa dish known as Cowboy Caviar in the US. With one big important difference – it has a fraction of the sugar. Cowboy Caviar is traditionally made with so much sugar, my tooth aches just reading recipes!!
This Cowboy Bean Salad has the same good stuff in it – but 95% less sugar in the Dressing. I guarantee you won’t miss it!
You’ll love how this bean salad lasts for days and days!
What you need for Cowboy Bean Salad
Here’s what you need! Use any beans you want – even lentils or chickpeas. And if you’re one of those coriander/cilantro haters, switch it for chives.
How to make it
Pop open cans, shake up the dressing and sharpen your knife to get chopping!
Bean Salad to serve with anything!
Interesting enough for a meal, great side for any protein! It’s especially ideal for South American food and Southern/South West/Texas, most Western foods and Middle Eastern dishes.
1. Side dish for mains – it’s hearty enough to serve with beef, fresh enough for fish, and everything in between! Because it’s a salsa-type salad, you can also serve it spoon ON the cooked meat.
Main dish suggestions
2. Light meal – it will keep you full thanks to the beans!
3. Dipping salsa – scoop it up with corn chips;
4. All things Mexican – stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas
Mexican dishes
This will keep for 4 days in the fridge – and the avocado won’t go brown (contact with air makes it go brown, the Dressing provides a film to stop this from happening). I like to add a squeeze of lime to freshen it up, then give it a toss and dig into it! (again) – Nagi x
Watch how to make it
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Cowboy Bean Salad
Ingredients
Cowboy Bean Salad:
- 400g/14 oz can black beans , rinsed & drained (Note 1)
- 400g/14 oz can corn , drained (or frozen thawed 1.5 cups)
- 1 red capsicum/bell pepper , 1cm/1/3″ diced
- 1 avocado , diced
- 1 red onion , diced
- 3/4 cup coriander/cilantro , roughly chopped
- 250g/8oz cherry tomatoes , quartered (or 2 large tomatoes, deseeded and diced, Note 2)
Cowboy Lime Dressing:
- 2 tbsp lime juice
- 4 tbsp olive oil
- 1/4 tsp chipotle powder (or American Chili Powder, Note 3)
- 1/4 tsp cumin powder
- 2 tsp sugar
- 1 garlic , finely ninced
- 1/4 tsp black pepper
- 1/2 tsp salt
Instructions
- Shake Dressing in a jar.
- Place Salad ingredients in a big bowl. Drizzle over Dressing, toss.
- Serve immediately, or keep for up to 4 days! Might need a squeeze of lime to freshen the flavour.
- Serve as a light meal or side (goes with everything – beef, fish, prawns, pork, chicken). Especially great with all things Mexican – stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas – and Southern Foods (pulled pork, barbcue ribs, fried chicken!)
Recipe Notes:
Nutrition Information:
Life of Dozer
This is what it looks like when a 40kg/80lb dog jumps on you in the pool!
Made this for NYE gathering and got so many compliments. Nagi never fails me!
Excellent addition to our Mexican Fiesta spread. Colourful, flavourful, nicely different alternative to the slaw that we also had on the table. Thank you. 🙂
Hi Nagi! I looove this recipe but something I’ve been wondering.. the recipe calls for 1 can beans and 1 can corn, however you have two cans in your photo and they look like normal 400g cans. So I just want to be sure of the quantities please? Thanks again – your recipes are always amazing!
Hi Kathleen, I mention this in the recipe: {Quantity: Written recipe scaled down to use 1 can of each beans and corn, pictures and video show double batch} – N x
Lovely used kidney beans,brown lentils,mung/moong beans soaked overnight cooked and cooled the rest as is served it with the pulled chicken and green rice.Wraps on the side with sour cream and chunks of extra avocado tossed in worcester sauce(devine).Looked great tasted even better.Superb, thanks for anotther winner.
Thank you!
You’re so welcome Lindi! N x
HI, can could I substitute avocado with? Many thanks, Lindi
Hi Lindi, you can just leave it out if you prefer 🙂 N x
Made this for a Fourth of July BBQ, it was delicious, so flavorful and colorful. I used fresh corn and less onion. The dressing makes the salad! Thank you!
I’m so glad you enjoyed it Sue, thanks so much for letting me know! N x
Made this as a side with your slow cooker brisket 🤤 Family LOVED it. Thank you
Made this tonight. Subbed Xylitol for the sugar. This salad is AMAZING! Even my husband, who is not a cilantro fan, loved it. Will be adding this to our salad repertoire.
This salad is the BEST, and the dressing really makes the flavors pop. I didn’t use precise measurements for all the salad ingredients based on personal preferences (for example not as much onion) and I did add about a dozen black olives, halved. Everyone raved and wanted the recipe!
That’s great Kathy, thanks so much for letting me know! N x
Oh, I so wanted to love this as I love many of your recipes, but it just wasn’t to be. I love everything in it, I think there were just too many onions, and I used ½ of what was called for – totally overpowered it. This will not stop ,me from trying more of your recipes though!
Sorry you didn’t enjoy it Barb, did you have a giant onion?? The onion should definitely not overpower this recipe 🙂 N x
Can I use Woolworths chipotle seasoning? Or any Coles or Woolworths chipotle?
Hi Sou – I talk about this in the recipe notes 🙂 N x
Yumm, this will be perfect with my leftover shredded beef and your Avocado Sauce I made last night!
YES!!! Yum!!! N x
Absolutely delicious and extremely filling!
Thanks so much Veronica! N x
Thanks, I used to call this black bean salad but this sounds and somehow tastes better, must be the cowboy in all of us
Oh definitely Penny 😉
My husband and I just love every single one of your recipes! This one was another hit as a side with our chicken quesadillas. The only thing I did differently was the tomato…I’m a bit of a tomato fan/freak…..🙄 Refrigeration changes their texture and taste In a way that I don’t care for…so I made the whole salad in the morning for tonight’s supper and popped it in the frig except for the tomato. I added those just before serving. It was marvelous! Thank you so much for sharing your recipes!
PS -Tomorrow night we’re trying your Singapore noodles for the first time! Can’t wait! 🤗
Perfect Barbara, and yes – tomatoes definitely taste better at room temperature!! N x
This was delicious!
We didn’t include avocado as we didn’t have any ripe ones, and finely chopped chili into it instead of powder. Also used lemons instead of lime.
Very fresh tasting and zingy. Thankyou Nagi
Sounds great Fleur! N x
Fantastic salad . I had to use the smoked paprika but would love to try it with the chipotle powder one day if it becomes available here .
I should have made a double batch as the two of us ate the lot in one sitting .
Delicious Nagi 😄👌
It’s totally addictive Sue!! N x
Love this salad! I’ve made it a few times already and will make it again. We love avocados so will add a bit more next time. Thanks Nagi for another winner!
Made this today and served with a few slices of BBQ chicken on side. Hubby was so happy that he thanked me saying ‘It tastes just like we are in Mexico!’ with a funny accent!
That’s great Zoe!! N x
I served this with some roast potatoes it was so amazing!
Sounds great Amara!!