Featured in October 2017 Edition of 'In The Loop Magazine
I have had many request for my cowboy salad recipe, so here it is! This colorful and tasty salad is one of the most delicious and simple recipes you'll ever make and it is always is a hit. You can make this salad a day or two ahead and it even lasts for a few days after, of course if theres any left. It taste even better as it marinades in its natural juices. Enjoy!
Ingredients:
- 2-3 Corn on the cob, husk and silk removed, baked, roughly cut off cob
- 1 dozen Cherry Tomatoes, cut in half
- 1 English Cucumber, skin on, cut 1/4 inch
- 1 medium Red or white Onion, finely cut
- 1 large fresh Jalapeno, seeded, finely cut
- Handful Fresh Cilantro, roughly cut, extra for garnish
- 2 cans Garbanzo Beans
- 2 cans Kidney Beans
- 2 cans Black Beans
- Optional: 1-2 Avocado, cut 1/4 inch, keep in separate serving dish, adding to salad if desired
- Fresh ground Black Pepper, to taste
- 2 Limes, Juiced
- 1 1/2 cup Rice Vinegar
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Olive Oil
Directions:
- Set aside vinegars, olive oil, lime juice and avocado
- In a large bowl mix all other ingredients
- In a mason jar mix vinegars, oil and lime juice
- Pour dressing over salad mixing everything together, periodically stir so dressing marinades all of the ingredients
- Cover with plastic wrap and refrigerate until serving
- Optional: You can mix in your avocado to salad or keep in a separate serving dish so avocado doesn't get mushy
- Serve in your favorite large bowl adding the extra cilantro for garnish, Enjoy!