Cowboy Bean Salad with Lime Dressing


As the weather gets warmer, I enjoy making big salads that will keep in the refrigerator for a couple of days. They’re great for a quick lunch or side dish. Serve this dish with chips and you have a great appetizer.

Because the avocado is bathed in dressing, it won’t turn brown! If you don’t eat all of the salad in one sitting, a nice squeeze of lime juice will freshen it up for your next meal.

Cowboy Bean Salad with Lime Dressing
Recipe from Recipe Tin Eats

14 oz can black beans , rinsed and drained
1.5 cups frozen corn, thawed 
1 red bell pepper, diced
1 avocado, diced
1 small red onion, diced
3/4 cup cilantro, roughly chopped
8 oz. cherry tomatoes, quartered (or 2 large tomatoes, deseeded and diced)

Lime Dressing
2 Tablespoons lime juice
4 Tablespoons olive oil
1/4 teaspoon chipotle powder (or chili powder)
1/4 teaspoon cumin powder
2 teaspoons sugar
1 clove garlic, finely minced
1/4 teaspoon black pepper
1/2 teaspoon salt

Add the dressing ingredients to a jar with a lid. Shake well.

Add the salad ingredients to a large bowl. Drizzle the dressing over the salad and toss gently. Serve immediately.

The salad will keep for several days in the refrigerator.

One year ago:  Excellent Blondies
Two years ago:  Delicious Lemon Loaf
Three years ago:  Pistachio-Crusted Cod Fillets
Four years ago:  Pistachio-Crusted Cod Fillets
Five years ago:  Secretly Healthy Fudge Balls
Six years ago:  Brigadeiros (Brazilian Fudge Balls)
Seven years ago:  M&M’s Cookie Bars
Eight years ago:  Kale with Bacon and Cannellini Beans
Nine years ago:  Orange Sherbet
Ten years ago:  The Ultimate Chocolate Cupcakes
Eleven years ago:  Sugar Cookie Bars
Twelve years ago: Chick Pea Soup

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1 comment to Cowboy Bean Salad with Lime Dressing

  • Donald and Peter

    We made this frequently during the summer and liked it so much we continue to prepare it in the fall. As long as the supermarket continues to stock avocados, we may eat it year-round!

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