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Home Bean and Lentil Recipes

Cowboy Bean Salad with Lime Dressing

By:Nagi
Published:19 Feb '20Updated:30 Mar '21
95 Comments
Recipe v Video v Dozer v

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!

South Western lime dressing for Cowboy Bean Salad

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!

Close up of Cowboy Salad

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.

Ingredients for Black Bean Salad with Lime Dressing

How to make it

Pop open cans, shake up the dressing and sharpen your knife to get chopping!

How to make Cowboy Salad with Lime Dressing

Black Bean Salad in a white bowl ready to be served

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.

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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

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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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South Western lime dressing for Cowboy Bean Salad

Cowboy Bean Salad

Author: Nagi
Prep: 15 mins
Side Dish
South Western, Western
4.97 from 30 votes
Servings8 as a side
Tap or hover to scale
Print
Recipe video above. Why make a boring ole' Bean Salad when you can make it a COWBOY one?? A fresh, simple, healthy black bean salad with a South West lime dressing, this is endlessly versatile and lasts for days. Serve it as a side, stuff it in tacos, burritos and wraps. Pile onto burritos and tacos, take it to work for lunch! {Quantity: Written recipe scaled down to use 1 can of each beans and corn, pictures and video show double batch}

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:

1. Black beans - in the spirit of "Cowboy food", I use black beans. But any beans will do here - even lentils and chickpeas.
2. Tomatoes - if using large tomatoes, cut in half and scoop out watery centre, then dice.
3. Chipotle powder ??- sub smoked paprika.
Chipotle powder still not yet in mainstream grocery stores in Australia! It's dried smokey flavoured jalapeños and it's a staple ingredient in Tex Mex / South West / Mexican cooking. Found at Harris Farms (NSW/QLD) and some speciality grocery stores, or online at Firework Foods (I get Mexican ingredients from here) (PS Chipotle SEASONING can be used but skip salt in recipe)
4. Storage - keep for 4 days in the fridge (with dressing), might need a fresh squeeze of lime. Avocado won't go brown once dressed.
5. Nutrition per serving.

Nutrition Information:

Calories: 250cal (13%)Carbohydrates: 30g (10%)Protein: 9g (18%)Fat: 13g (20%)Saturated Fat: 2g (13%)Sodium: 395mg (17%)Potassium: 1457mg (42%)Fiber: 7g (29%)Sugar: 6g (7%)Vitamin A: 2143IU (43%)Vitamin C: 166mg (201%)Calcium: 302mg (30%)Iron: 11mg (61%)
Keywords: bean salad, black bean salad, cowboy salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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95 Comments

  1. Kathleen says

    December 20, 2020 at 8:42 pm

    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!

    Reply
    • Nagi says

      December 21, 2020 at 1:31 pm

      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

      Reply
  2. lee says

    November 16, 2020 at 2:19 am

    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.

    Reply
  3. Lindi Sheehan says

    September 1, 2020 at 6:53 pm

    Thank you!

    Reply
    • Nagi says

      September 2, 2020 at 9:53 am

      You’re so welcome Lindi! N x

      Reply
  4. Lindi Sheehan says

    August 22, 2020 at 3:10 pm

    HI, can could I substitute avocado with? Many thanks, Lindi

    Reply
    • Nagi says

      August 24, 2020 at 10:31 am

      Hi Lindi, you can just leave it out if you prefer 🙂 N x

      Reply
  5. Sue says

    July 6, 2020 at 10:41 am

    5 stars
    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!

    Reply
    • Nagi says

      July 7, 2020 at 11:05 am

      I’m so glad you enjoyed it Sue, thanks so much for letting me know! N x

      Reply
  6. LaChelda Jacobs says

    June 24, 2020 at 3:18 pm

    Made this as a side with your slow cooker brisket 🤤 Family LOVED it. Thank you

    Reply
  7. Tami says

    June 14, 2020 at 11:43 am

    5 stars
    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.

    Reply
  8. Kathy T says

    May 9, 2020 at 2:23 am

    5 stars
    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!

    Reply
    • Nagi says

      May 9, 2020 at 8:28 am

      That’s great Kathy, thanks so much for letting me know! N x

      Reply
  9. Barb says

    April 25, 2020 at 6:31 am

    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!

    Reply
    • Nagi says

      April 25, 2020 at 9:50 am

      Sorry you didn’t enjoy it Barb, did you have a giant onion?? The onion should definitely not overpower this recipe 🙂 N x

      Reply
  10. Sou says

    April 24, 2020 at 4:55 pm

    Can I use Woolworths chipotle seasoning? Or any Coles or Woolworths chipotle?

    Reply
    • Nagi says

      April 25, 2020 at 10:15 am

      Hi Sou – I talk about this in the recipe notes 🙂 N x

      Reply
  11. Tanya says

    April 21, 2020 at 10:00 am

    5 stars
    Yumm, this will be perfect with my leftover shredded beef and your Avocado Sauce I made last night!

    Reply
    • Nagi says

      April 21, 2020 at 4:24 pm

      YES!!! Yum!!! N x

      Reply
  12. Veronica says

    April 5, 2020 at 12:37 pm

    5 stars
    Absolutely delicious and extremely filling!

    Reply
    • Nagi says

      April 5, 2020 at 6:09 pm

      Thanks so much Veronica! N x

      Reply
  13. Penny says

    March 2, 2020 at 6:24 pm

    5 stars
    Thanks, I used to call this black bean salad but this sounds and somehow tastes better, must be the cowboy in all of us

    Reply
    • Nagi says

      March 3, 2020 at 5:49 pm

      Oh definitely Penny 😉

      Reply
  14. Barbara says

    February 28, 2020 at 1:40 pm

    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! 🤗

    Reply
    • Nagi says

      February 29, 2020 at 7:26 pm

      Perfect Barbara, and yes – tomatoes definitely taste better at room temperature!! N x

      Reply
  15. Fleur McLean says

    February 27, 2020 at 9:39 am

    5 stars
    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

    Reply
    • Nagi says

      February 27, 2020 at 1:49 pm

      Sounds great Fleur! N x

      Reply
  16. Sue says

    February 25, 2020 at 7:18 pm

    5 stars
    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 😄👌

    Reply
    • Nagi says

      February 26, 2020 at 10:30 am

      It’s totally addictive Sue!! N x

      Reply
      • NT says

        July 28, 2020 at 12:31 pm

        5 stars
        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!

        Reply
  17. Zoe C says

    February 25, 2020 at 12:49 am

    5 stars
    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!

    Reply
    • Nagi says

      February 25, 2020 at 2:55 pm

      That’s great Zoe!! N x

      Reply
  18. Amara says

    February 21, 2020 at 11:28 pm

    I served this with some roast potatoes it was so amazing!

    Reply
    • Nagi says

      February 22, 2020 at 11:50 am

      Sounds great Amara!!

      Reply
  19. Rosalie Smith says

    February 21, 2020 at 11:10 pm

    5 stars
    Made this for lunch and it was absolutely delicious!! I had everything on had which made it even better. I love all of your recipes and always look forward to seeing Dozer everyday.

    Reply
    • Nagi says

      February 22, 2020 at 11:50 am

      Thanks so much Rosalie! N x

      Reply
  20. Bernadette Matera-Stacey says

    February 21, 2020 at 8:40 pm

    5 stars
    Hi Nagi! Great recipe for a vegetarian meal. I’m serving it in scooped-out potatoes with sour cream. 🥰

    Reply
    • Nagi says

      February 22, 2020 at 11:55 am

      YUM! I must do this!!!

      Reply
      • Holli says

        April 5, 2020 at 2:17 pm

        Can this be made without the sugar? Would it change the taste significantly?

        Reply
        • Liz says

          May 7, 2020 at 11:10 pm

          I read your comment as I was eating my first serving of this.”Sugar?” I looked back at the recipe and realised I had missed it. So, I would say it is perfectly nice without sugar.

          Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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