Looking for a vibrant, healthy, and crowd-pleasing dip or side dish? This Colorful Cowboy Summer Salad is packed with fresh veggies, hearty beans, and bold Southwestern flavors. Whether you’re hosting a barbecue, prepping for a picnic, or just need a quick and nutritious snack, this no-cook recipe is your perfect go-to. Serve it as a dip with tortilla chips or as a salad alongside grilled meats—either way, it’s always a hit!
★Ingredients
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) black-eyed peas, drained and rinsed
1 can (15 oz) sweet corn, drained
1 cup diced tomatoes (fresh or canned)
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1-2 jalapeños, seeded and diced (optional, for spice)
1/3 cup chopped fresh cilantro
1/4 cup olive oil
2 tablespoons red wine vinegar or lime juice
1 teaspoon cumin
Salt and pepper to taste
★Instructions
In a large bowl, combine the black beans, black-eyed peas, corn, diced tomatoes, bell pepper, red onion, jalapeños, and cilantro.
In a small bowl, whisk together olive oil, red wine vinegar (or lime juice), cumin, salt, and pepper.
Pour the dressing over the bean and veggie mixture. Toss until everything is well coated.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Serve cold with tortilla chips or as a side dish. Enjoy!