Tex-Mex Cowboy Cabbage Salad
A vibrant and refreshing salad featuring crisp cabbage, sweet corn, juicy tomatoes, and a zesty dressing, perfect for summer gatherings or quick lunches.
Ingredients
Salad Ingredients
- 4 cups green cabbage, thinly sliced Use fresh, crisp cabbage for best texture.
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen) If using frozen, ensure it's thawed.
- 1 can (15 ounces) black beans, drained and rinsed
- 1 each red bell pepper, diced
- 1 each cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 each avocado, diced Add last to avoid mushiness.
Dressing
- 1/4 cup olive oil
- 3 tablespoons lime juice Adjust based on taste preference.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
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Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Begin by preparing all your vegetables. Thinly slice the green cabbage and place it in a large salad bowl.
- Halve the cherry tomatoes and add them to the bowl along with the corn kernels.
- Drain and rinse the black beans thoroughly, then add them to the mixture.
- Dice the red bell pepper and cucumber, chop the red onion and cilantro, and toss them into the bowl.
- Dice the avocado last and add it gently to avoid mushiness.
Dressing
- In a separate bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper.
- Pour the dressing over the salad and toss everything gently to combine well, ensuring the dressing coats all the ingredients.
- Taste and adjust the seasoning or dressing if needed.
Serving
- Serve immediately or refrigerate until ready to serve.
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Notes
For a pop of heat, consider adding diced jalapeños or cayenne pepper. Let the salad sit for about 15-30 minutes after tossing to meld the flavors.