All American Cowboy Salad Food

COWBOY BEAN SALAD

Cowboy Bean Salad image

Recipe video above. Why make a boring ole' Bean Salad when you can make it a COWBOY one?? A fresh, simple, healthy black bean salad with a South West lime dressing, this is endlessly versatile and lasts for days. Serve it as a side, stuff it in tacos, burritos and wraps. Pile onto burritos and tacos, take it to work for lunch! {Quantity: Written recipe scaled down to use 1 can of each beans and corn, pictures and video show double batch}

Provided by Nagi

Number Of Ingredients 15

Ingredients

400g/14 oz can black beans (, rinsed & drained (Note 1))
400g/14 oz can corn (, drained (or frozen thawed 1.5 cups))
1 red capsicum/bell pepper (, 1cm/1/3" diced)
1 avocado (, diced)
1 red onion (, diced)
3/4 cup coriander/cilantro (, roughly chopped)
250g/8oz cherry tomatoes (, quartered (or 2 large tomatoes, deseeded and diced, Note 2))
2 tbsp lime juice
4 tbsp olive oil
1/4 tsp chipotle powder ((or American Chili Powder, Note 3))
1/4 tsp cumin powder
2 tsp sugar
1 garlic (, finely ninced)
1/4 tsp black pepper
1/2 tsp salt

Steps:

Shake Dressing in a jar.
Place Salad ingredients in a big bowl. Drizzle over Dressing, toss.
Serve immediately, or keep for up to 4 days! Might need a squeeze of lime to freshen the flavour.
Serve as a light meal or side (goes with everything - beef, fish, prawns, pork, chicken). Especially great with all things Mexican - stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas - and Southern Foods (pulled pork, barbcue ribs, fried chicken!)

Nutrition Facts : Calories 250 kcal, Carbohydrate 30 g, Protein 9 g, Fat 13 g, SaturatedFat 2 g, Sodium 395 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

COWBOY CHOPPED SALAD

Cowboy Chopped Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

12 slices bacon, chopped
Vegetable oil, for frying
4 corn tortillas, cut into strips
1 cup mayonnaise
1/2 cup sour cream
1/4 cup barbecue sauce
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped chives
1 clove garlic, finely chopped
Buttermilk, as needed to adjust the consistency
Hot sauce, as needed
Kosher salt
1 head iceberg lettuce, cut into chunks and sliced
1 pint grape tomatoes, halved
1 bunch scallions, sliced
1 pound Cheddar, grated
Pico de gallo, store-bought or homemade, recipe follows, for topping
12 Roma tomatoes (slightly underripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
1 to 2 jalapenos, plus more if needed
1 lime
Salt

Steps:

For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.
Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings

COWBOY PASTA SALAD

Cowboy Pasta Salad image

Yield 9-12

Number Of Ingredients 14

Ingredients

1 pound ground beef (cooked)
8 slices bacon (cooked and crumbled)
4 cups macaroni noodles (cooked)
1 (8.5 ounce) can corn (drained)
1 cup shredded Monterrey Jack Cheese
1 cup cherry tomatoes (diced)
8 green onions (diced)
1/2 cup barbecue sauce
1/2 cup mayonnaise
1 Tablespoons Worcestershire sauce
1 teaspoon spicy brown mustard
1/2 cup plain Greek yogurt
1/2 teaspoon garlic salt
Salt and pepper, to taste

Steps:

Cook your ground beef until there is no pink.
In a separate pan, cook and crumble your bacon.
Cook your noodles as directed on the package, and drain them.
In a large bowl, combine your noodles, ground beef, crumbled bacon, corn, cheese, tomatoes, and green onions.
In a smaller bowl, combine your barbecue sauce, mayonnaise, Worcestershire sauce, spicy brown mustard, plain Greek yogurt, garlic salt, and salt and pepper.
Pour the sauce mixture over the pasta salad mixture, and mix until well combined, and the pasta is evenly coated.
Store in fridge until ready to serve.

Nutrition Facts : Servingsize 1 serving, Calories 5638 kcal, Fat 332 g, SaturatedFat 111 g, Cholesterol 647 mg, Sodium 7806 mg, Carbohydrate 440 g, Sugar 80 g, Protein 218 mg