V's Cowboy Salad

I made a cowboy salad with my own twists, turned out yummy so I thought I would share. It's more of a dip for us, but some like it the way it is or on lettuce.


V's Cowboy Salad

2 cans of sweet whole kernal corn  (you could use frozen corn)
1 can of kidney beans
1 can of black beans
1 can of black eyed peas
1 can of Gabonzo beans
1 sm can of sliced olives

(drain all the above in a strainer first)

Doesn't this salad look pretty with all those cans of goodness already? And can you say simple!

1 purple/red onion chopped (I used half of it for the salad, half for the dressing)
1 bell pepper
3-4 Roma tomatoes
1-2 Avocado/s
1/4 c of italian dressing

Mix all of the above together and refridgerate while making the dressing.

Dressing

3 Tomatillo's
1/2 c buttermilk
1/2 purple/red onion
1 T of Garlic powder
1 sm can of green chilli's
1/2 mayo
Cilantro chopped
Fresh Basil
Salt & Pepper to taste
Fresh Lime Juice

Mix all of the above in a food processor, add more garlic and lime juice for taste.

Side note- Tomatillos are so yummy, and you can use this sauce on your pulled pork burritos and other salads like they make at Cafe Rio etc. Add Tabasco sauce to give it a kick.

They have a cover over them you just peel and throw away. Chop them up and add to your food processor.

Pour over the mix and refridge for at least an hour for all the flavors to meld together. Best served the day of and by the next day for the avocado's, & tomatoes to be fresh and yummilicious!!

Love the colors!

Enjoy!


~V