Cowboy Salad

Fight disease by adding antioxidants like the ones found in this loaded vegetable salad.

This Cowboy Salad is extremely versatile. It is packed with vegetables and flavor. Perfect as a salad, dip or good for topping on a lean meat fresh from the barbeque like chicken breast or fish. It is also great with tortilla chips.

Prep time: 20 minutes
Cooking time: 15 minutes

(Make 15 serving)

Amount Per Serving (about 1/2 cup): 100 Calories, 4 g. Protein, 16 g. Carbohydrates, 4 g. Dietary Fiber, 3 g. Sugar, 3 g. Fat (0 g. Sat Fat), 0 mg. Cholesterol, 400 mg. Sodium

Ingredients:

• 2 cans (15 oz.) of black-eyed peas or black beans, drained
• 1 can (15 oz.) of corn, drained
• 1 bunch cilantro, or to taste, finely chopped
• 1 bunch green onions (5 green onions), finely chopped
• 3 medium tomatoes, diced
• 1 avocado (optional), diced
• 1 Tbsp. of canola or vegetable oil
• 2 Tbsp. of vinegar or lime juice
• Salt and black pepper to taste

Preparation:

• Combine all ingredients in large-size bowl.
• In small-size bowl, mix oil, vinegar (or lime juice), and salt and pepper.
• Pour oil mixture over salad ingredients and toss lightly.
• Serve with your favorite meal or as a snack with tortilla chips.

Note:

Try adding other vegetables such as sweet or hot peppers or zucchini.

Source: healthyrecipes.oregonstate.edu

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