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Cowboy Chopped Salad

Get ready to wrangle your taste buds with this Cowboy Chopped Salad recipe. This recipe combines a variety of hearty ingredients that capture the spirit of the wild west.

To create this flavorful salad, start by rounding up a colorful assortment of pinto, northern, kidney or black beans. These legumes provide a hearty and protein-rich foundation for the salad. Then add sweet corn, diced green bell pepper, diced red bell pepper and thinly sliced green onions.

Next, prepare a zesty dressing that brings the salad to life. In a small bowl, combine white vinegar, extra virgin olive oil, light brown sugar and hot sauce. The vinegar adds a tangy kick, while the olive oil lends a smooth richness to the dressing. The light brown sugar adds a touch of sweetness, and the hot sauce gives this recipe a spicy kick.

Once the dressing is ready, pour it over the bean and vegetable mixture, ensuring each ingredient is coated in the zesty goodness. We recommend refrigerating the salad for at least 3 hours, allowing the flavors to meld together.

Just before serving, gently fold in chopped avocado, which provides a creamy and buttery element to the salad. Then, sprinkle a generous amount of chopped cilantro for a freshness.

This salad is perfect for a quick and satisfying meal, whether you're enjoying it for lunch or as a side dish for a hearty dinner.

So, gather your ingredients, embrace your inner cowboy or cowgirl and indulge in the rustic flavors of this incredible salad. It's a culinary journey that combines the spirit of the wild west with the goodness of fresh and vibrant ingredients.  

Prep Time:  30 minutes (plus 3 hours to chill)   |    Cook Time:  NA   |    Total Time:  30 minutes (plus 3 hours to chill)   |    Servings:  10

Ingredients:

  • 2 cups assorted  Dakota's Pride  Beans (pinto, northern, kidney and/or black)
  • 2 cups  Season's Choice  Super Sweet Corn, thawed
  • 1 green bell pepper, diced
  • 1/2  red bell pepper, diced
  • 4 green onions, thinly sliced
  • 1/2  cup  Tuscan Garden  White Vinegar
  • 1/2  cup  Carlini  Extra Virgin Olive Oil
  • 1/3 cup  Baker's Corner  Light Brown Sugar
  • 3 tablespoons  Burman's  Hot Sauce
  • Stonemill  Iodized Salt, to taste
  • Stonemill  Ground Black Pepper, to taste
  • 1 avocado, chopped
  • 1/4  cup chopped cilantro
  • 3 hearts of romaine, chopped or 16 ounces  Priano  Bronze Cut Pipe Rigate Pasta, cooked

Directions:

  1. In a medium bowl, combine first 5 ingredients.
  2. In a small bowl, combine vinegar, oil, brown sugar and hot sauce. Season to taste with salt and pepper. Add to vegetable mixture, stir to combine and refrigerate for at least 3 hours or overnight.
  3. Add avocado and cilantro. Toss with romaine lettuce or cooked pasta. Serve immediately.

Recipe courtesy of Chef Kates, ALDI Test Kitchen

  

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