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Smoky Grilled Cowboy Salad with Tangy Dressing

smoky grilled cowboy salad with tangy dressing
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This vibrant Smoky Grilled Cowboy Salad brings together charred vegetables, hearty beans, and a zesty lime dressing for a wholesome and satisfying meal. Perfect for a summer barbecue or a light, flavorful dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (optional, for a heartier salad)
  • 2 ears fresh corn, shucked, or 1.5 cups frozen corn kernels
  • 1 red bell pepper, cored and deseeded
  • 1 tbsp olive oil, plus more for dressing
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • Salt and freshly ground black pepper to taste
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 ripe avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 4 cups chopped romaine lettuce or mixed greens
  • For the Tangy Dressing:
  • 1/4 cup fresh lime juice (from 2-3 limes)
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp ground cumin
  • Pinch of cayenne pepper (optional)

Instructions

  1. If using chicken, pat dry and season with 1/2 tsp salt, 1/4 tsp pepper, smoked paprika, and chili powder. Brush corn and red bell pepper lightly with 1 tbsp olive oil.
  2. Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through (internal temperature 165°F/74°C). Grill corn, turning occasionally, for 8-10 minutes until lightly charred. Grill red bell pepper for 5-7 minutes per side until tender and slightly blackened.
  3. Remove chicken, corn, and bell pepper from grill. Let cool slightly. Dice chicken into bite-sized pieces. Carefully cut corn kernels off the cobs. Dice the grilled red bell pepper.
  4. In a large salad bowl, combine the cooked chicken (if using), grilled corn, grilled red bell pepper, black beans, cherry tomatoes, diced red onion, diced avocado, chopped cilantro, and romaine lettuce.
  5. Prepare the Tangy Dressing: In a small bowl or jar, whisk together lime juice, 2 tbsp olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, cumin, and a pinch of cayenne pepper (if using). Season with salt and pepper to taste.
  6. Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated. Serve immediately.

Notes

For a vegetarian option, simply omit the chicken and add extra grilled vegetables or some crumbled feta cheese for added flavor and texture. This salad is also excellent with grilled shrimp or steak.

Find it online: https://seasonedrecipe.com/smoky-grilled-cowboy-salad-with-tangy-dressing/