Cowboy Salad




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!