Cowboy Bean Salad With Lime Dressing

Use any beans you want. Serve it as a side, stuff into tacos, pile onto nachos. Lasts for days – think meal prep and work lunches!

Cowboy Bean Salad

“Bean Salad” just sounds so dull. But stick the word “Cowboy” in front of it, and suddenly it sounds so much more exciting. Right? Same dish, different packaging. Age old marketing trick! 😂 Though actually, this is a riff on a salsa dish known as Cowboy Caviar in the US. With one big important difference – it has a fraction of the sugar. Cowboy Caviar is traditionally made with so much sugar, my tooth aches just reading recipes!! This Cowboy Bean Salad has the same good stuff in it – but 95% less sugar in the Dressing. I guarantee you won’t miss it!

You’ll love how this bean salad lasts for days and days!

What you need for Cowboy Bean Salad

Here’s what you need! Use any beans you want – even lentils or chickpeas. And if you’re one of those coriander/cilantro haters, switch it for chives.

How to make it

Pop open cans, shake up the dressing and sharpen your knife to get chopping!

Bean Salad to serve with anything!

Interesting enough for a meal, great side for any protein! It’s especially ideal for South American food and Southern/South West/Texas, most Western foods and Middle Eastern dishes.

Side dish for mains – it’s hearty enough to serve with beef, fresh enough for fish, and everything in between! Because it’s a salsa-type salad, you can also serve it spoon ON the cooked meat.

Main dish suggestions

Light meal – it will keep you full thanks to the beans!
Dipping salsa – scoop it up with corn chips;
All things Mexican – stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas

Mexican dishes

This will keep for 4 days in the fridge – and the avocado won’t go brown (contact with air makes it go brown, the Dressing provides a film to stop this from happening). I like to add a squeeze of lime to freshen it up, then give it a toss and dig into it! (again) – Nagi x