Recipe Background
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!
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!
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
- 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.
- 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.
- Serve the salad drizzled with the dressing.
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