Cowboy Salad Paul Newman's Favorite
Bring a hearty, zesty flair to your table with Cowboy Salad, inspired by Paul Newman's favorite flavors! This vibrant Southwest-inspired dish is a medley of crisp Romaine lettuce, juicy cherry tomatoes, and smoky grilled sweet corn, paired with hearty black beans and creamy avocado. Topped with shredded cheddar cheese, fresh cilantro, and a delightful crunch of tortilla chips, this salad is a perfect balance of textures and bold flavors. A tangy lime-cumin dressing ties it all together for a refreshing, crowd-pleasing dish that’s ready in just 30 minutes. Whether served on its own or as a side for your next barbecue, this wholesome and satisfying cowboy salad is sure to impress. Perfect for fans of Tex-Mex cuisine and summer-inspired meals!
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Ingredients
- 2 heads Romaine lettuce
- 1 pint Cherry tomatoes
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 cup Grilled sweet corn kernels
- 0.5 medium Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Cheddar cheese, shredded
- 1 large Avocado, diced
- 1 cup Tortilla chips, lightly crushed
- 0.25 cup Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Start by prepping the grilled corn: If using fresh corn, grill the ears until lightly charred (about 8–10 minutes). Once cool, slice the kernels off the cob and measure 1 cup. Alternatively, use pre-grilled or frozen roasted corn.
Step 2
Wash and chop the Romaine lettuce into bite-sized pieces. Pat dry or use a salad spinner to remove excess water. Place the lettuce in a large mixing bowl.
Step 3
Halve the cherry tomatoes, thinly slice the red onion, and dice the avocado. Add these prepared vegetables to the bowl with the lettuce.
Step 4
Rinse and drain the black beans thoroughly, then add them to the mixing bowl along with the grilled corn kernels.
Step 5
Sprinkle the shredded cheddar cheese, chopped cilantro, and lightly crushed tortilla chips over the vegetables.
Step 6
In a small bowl or jar, whisk together the lime juice, olive oil, honey, ground cumin, salt, and black pepper to create the dressing.
Step 7
Pour the dressing over the salad just before serving, then gently toss to combine all ingredients evenly.
Step 8
Transfer the salad to a serving dish or individual plates. Enjoy immediately for the freshest flavor!
Nutrition Facts
| Serving size | (2539.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2196.0 |
| Total Fat 124.9g | 0% |
| Saturated Fat 27.7g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 60mg | 0% |
| Sodium 2861.1mg | 0% |
| Total Carbohydrate 240.7g | 0% |
| Dietary Fiber 63.3g | 0% |
| Total Sugars 40.6g | |
| Protein 68.4g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 1131.9mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 5656.1mg | 0% |
Source of Calories