𝗖𝗼𝘄𝗯𝗼𝘆 𝗦𝗮𝗹𝗮𝗱

If you’re familiar with our cowboy caviar or cowboy pasta salad, you should be pretty excited to see this cowboy salad. Similar to the pasta variety (just without the noodles) this is a hearty salad that’s jam-packed with both nutrients and flavor.

Yes, romaine lettuce is the base, but this isn’t one of those salads that’s mostly leafy greens with just a couple other add-ins; this is more like alllll the add-ins you can think of with just a handful of greens thrown in for good measure. Also, this is addictively delicious and you’ll want many, many bowls of it.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

𝗦𝗮𝗹𝗮𝗱:

• 1-2 hearts of romaine lettuce, cut into strips
• 1 (15.25 oz.) can whole kernel corn, rinsed and drained
• 1 (15.25 oz.) can black beans, rinsed and drained
• 2 cups cherry tomatoes, halved
• 1 cup sharp cheddar cheese
• 1 avocado, diced, sprinkled with lime juice
• 1 red bell pepper, diced
• 1 jalapeño, seeds removed, minced
• 1/2 red onion, diced
• 1/3 cup fresh cilantro, finely chopped

𝗗𝗿𝗲𝘀𝘀𝗶𝗻𝗴:

• 1 cup mayonnaise
• 1/2 cup barbecue sauce
• 1/4 cup spicy brown mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lime juice

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡:

1. In a medium bowl, whisk together mayonnaise, barbecue sauce, mustard, Worcestershire sauce and lime juice together until smooth, then set aside.
2. Place romaine strips in a large bowl, then top with corn, beans, tomatoes, cheese, avocado, bell pepper, jalapeño, red onion and cilantro.
3. Pour on dressing and toss together to combine.

4. Let rest 15-20 minutes before serving, giving flavors a chance to build. Enjoy!