This tasty cowboy salad dish makes a great side for a summer barbecue.

Prep time: 20 minutes
Makes: 8 cups


  • 2 cans (15 ounces) black-eyed peas or black beans (try a mix, or other types)
  • 1 1⁄2 cups corn (canned and drained, frozen, or fresh cooked)
  • 1 bunch cilantro
  • 1 bunch green onions (5 green onions)
  • 3 medium tomatoes
  • 1 avocado (optional)
  • 1 Tablespoon canola or vegetable oil
  • 2 Tablespoons vinegar or lime juice
  • 1⁄2 teaspoon each salt and pepper


  1. Drain and rinse the black-eyed peas (or black beans) and corn.
  2. Finely chop the cilantro and green onions.
  3. Dice the tomatoes and avocado.
  4. Combine all veggies in a large bowl.
  5. Mix oil, vinegar or lime juice, salt and pepper together in a small bowl.
  6. Pour oil mixture over salad ingredients and toss lightly.
  7. Refrigerate leftovers within 2 hours.


  • Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.
  • Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.
  • Freeze extra lime juice to use later.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Recipe and photo courtesy of Oregon State University’s