salad for coWboy

1-2 romaine lettuce hearts, sliced into strips
1 whole kernel corn (15.25 oz.) can, rinsed and drained
1 can (15.25 oz.) rinsed and drained black beans
2 cups halved cherry tomatoes
1 cup cheddar cheese (hard)
1 avocado, chopped, lime juice drizzled
1 chopped red bell pepper
1 jalapeo, minced (seeds removed)
1/2 diced red onion
1/3 cup finely chopped fresh cilantro
1 tablespoon mayonnaise
a half cup of barbecue sauce
a quarter cup of spicy brown mustard
lime juice (two teaspoons)
Whisk mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and lime juice together in a medium bowl until smooth, then set away.
In a large mixing bowl, combine romaine strips, corn, beans, tomatoes, and cheese.

Avocado, bell pepper, jalapeo, red onion, and cilantro are just a few of the ingredients.
Toss in the dressing and toss to mix.
Let approximately 15-20 minutes of resting time before serving to allow flavors to meld. Enjoy!

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