Cowboy Bean Salad

Name: Cowboy Bean Salad with Lime Dressing
Prep time: 15 min
Yield: 8 servings
Cuisine: South Western
Ingredients: 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)); 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

Cowboy Bean Salad is a fresh, simple black bean and corn salad dressed with lime, olive oil, and chipotle powder. It's a versatile side that doubles as a taco filling, burrito topping, or meal-prep lunch that keeps for days.

🌍South Western 🌍Western 🏷️Bean salad 🏷️Black bean salad 🏷️Cowboy salad

Total

Servings

8

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recipetin Eats

Ingredients

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))
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

15 Ingredients

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Instructions

1
Shake Dressing in a jar.
2
Place Salad ingredients in a big bowl. Drizzle over Dressing, toss.
3
Serve immediately, or keep for up to 4 days! Might need a squeeze of lime to freshen the flavour.
4
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!)

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Tips & Notes

Pro tips

Drain canned beans and corn well to prevent a watery salad; pat tomatoes dry after dicing to remove excess seeds.
Add avocado just before serving or within 2 hours of assembly to prevent browning; toss gently to avoid mashing.
Whisk the lime juice, olive oil, and chipotle powder together separately before tossing so the dressing emulsifies evenly.
Taste and adjust seasoning after 30 minutes; flavors deepen as the salad sits, so go light on salt initially.

Substitutions

Black beans → pinto beans or kidney beans (same quantity)
Red bell pepper → yellow or orange bell pepper (no change to flavor profile)
Fresh cilantro → flat-leaf parsley or omit (cilantro is traditional but optional)
Cherry tomatoes → 2 large Roma tomatoes, deseeded and diced (reduces water content)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Add avocado just before serving. Stir before serving as dressing may separate.

Common Questions

Can I make Cowboy Bean Salad ahead of time?

Yes. Prepare it up to 3 days ahead; store in an airtight container in the fridge. Add avocado just before serving to prevent browning. The flavors actually improve as it sits.

What can I use instead of chipotle powder?

American chili powder, smoked paprika, or ground cumin work well. Start with 1/4 teaspoon and adjust to taste.

Can I double this recipe?

Yes. Use 2 cans each of black beans and corn, 2 red peppers, 2 avocados, 2 red onions, and double the dressing ingredients.

Is this recipe vegan?

Yes. All ingredients are plant-based, making it naturally vegan and vegetarian.

How do I prevent the salad from being watery?

Drain canned beans and corn thoroughly. Dice tomatoes and remove excess seeds. Store dressing separate if making ahead, then toss 1–2 hours before serving.