Cowboy Salad

If you want to lighten up the dressing a bit and stick with an Italian vinaigrette or lemon and olive oil version, you can do that, but we love all the combined flavor of the BBQ sauce, mustard and Worcestershire; the lime gives it some freshness and the mayo makes it nice and creamy…we think this dressing makes the whole dish extra tasty. Don’t resign yourself to a boring lunch or dinner – spruce things up and enjoy this zesty, stuffed-to-the-brim salad instead!


1-2 hearts of romaine lettuce, cut into strips
1 (15.25 oz.) can whole kernel corn, rinsed and drained
1 (15.25 oz.) can black beans, rinsed and drained
2 cups cherry tomatoes, halved
1 cup sharp cheddar cheese
1 avocado, diced, sprinkled with lime juice
1 red bell pepper, diced
1 jalapeño, seeds removed, minced
1/2 red onion, diced
1/3 cup fresh cilantro, finely chopped
1 cup mayonnaise
1/2 cup barbecue sauce
1/4 cup spicy brown mustard
2 tablespoons Worcestershire sauce
2 tablespoons lime juice


In a medium bowl, whisk together mayonnaise, barbecue sauce, mustard, Worcestershire sauce and lime juice together until smooth, then set aside.
Place romaine strips in a large bowl, then top with corn, beans, tomatoes, cheese, avocado, bell pepper, jalapeño, red onion and cilantro.
Pour on dressing and toss together to combine.
Let rest 15-20 minutes before serving, giving flavors a chance to build. Enjoy!