Cowboy Salad

This salad is loaded with flavors and the dressing is so delicious. I was more than happy to eat the leftovers for lunch the next day.

The original recipe called for 1 jalapeño, nobody in my family could really taste any spiciness from it, even my youngest who does not like spicy foods. So for my personal taste I will try 2 or maybe even 3 jalapeños next time to see if I can get a bit of spiciness added to the salad. I love my spicy foods and I think this salad would taste even better with a little spiciness.

Cowboy Salad

Ingredients:

• 1 heart romaine lettuce, diced
• 16 ounces frozen corn, thawed
• 15 ounce can low sodium black beans
• 2 cups grape tomatoes, halved
• 6 ounces sharp cheddar cheese, cubed
• 1 avocado, diced
• 1 red bell pepper, diced
• 1-2 jalapeños, seeded and finely diced
• 1/2 red onion, diced
• 1 cup mayonnaise
• 1/2 cup barbecue sauce
• 1/4 cup spicy brown mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lime juice

Directions:

1. In a large bowl add the lettuce and then place all of the remaining ingredients on top.
2. In a medium bowl whisk together the dressing ingredients.
3. Pour the dressing on top of the salad and toss everything together to combine.
4. Let the salad rest for 15-20 minutes before serving, allowing the flavors to blend.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 475
Total Fat		22.8g
Saturated Fat		6.9g
Polyunsaturated Fat		0.5g
Monounsaturated Fat		2.3g
Trans Fat		0g
Cholesterol		43.3mg
Sodium		1003.5mg
Potassium		535.6mg
Total Carbohydrates		13.2g
Dietary Fiber		7.9g
Sugars		5.3g
Protein		14.4g
Vitamin A 56.3% Vitamin C 59.8%
Calcium 25.2% Iron 10.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from 12 Tomatoes.