Description
This vibrant Cowboy Salad combines crisp veggies, black beans, sweet corn, and creamy avocado in a tangy BBQ ranch dressing. A quick, no-cook meal that’s perfect for busy weeknights or potlucks.
Ingredients
1 cup romaine lettuce, chopped
1 cup bell peppers, diced
1 cup cucumbers, chopped
1 cup cherry tomatoes, halved
1 ripe avocado, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1⁄2 cup tortilla chips, crushed
1⁄4 cup red onion, finely chopped
1 jalapeño, seeded and sliced
2 cups leafy greens
Homemade or store-bought BBQ ranch dressing (see notes)
1 tbsp olive oil
1 tbsp apple cider vinegar
Instructions
Preheat oven to 350°F (180°C)
Mix romaine, bell peppers, cucumbers, cherry tomatoes, avocado, black beans, and corn in a large bowl
Toss in crushed tortilla chips, red onion, and jalapeño
Add BBQ ranch dressing and olive oil-vinegar mixture; stir until evenly coated
Season with salt and pepper as needed
Notes
Use frozen corn for an extra crunch
Double the dressing if serving to a large crowd
Store leftovers in an airtight container in the fridge for up to 2 days
Optional: Add grilled halal chicken for extra protein
- Prep Time: 15
- Method: No-cook assembly
- Cuisine: American