Cowboy Salad Recipe

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### Instructions

1. **Prep the produce**: Dice, chop, and halve all your veggies and herbs.
2. **Mix the dressing**: In a small bowl or jar, whisk together olive oil, lime juice, vinegar, honey, cumin, salt, and pepper.
3. **Toss it all together**: In a large bowl, combine the beans, corn, tomatoes, pepper, onion, avocado, and cilantro. Drizzle with dressing and toss gently to combine.
4. **Top and serve**: Add cheese if using, and serve immediately—or refrigerate to let the flavors meld.

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### Make It Your Own

– **Add protein**: Grilled chicken, steak strips, or crispy tofu make this a full meal.
– **Spice it up**: Toss in jalapeños or hot sauce for extra kick.
– **Low-carb version**: Skip the corn and beans, and add chopped romaine or kale for more greens.
– **Meal prep win**: This salad holds up well in the fridge for up to 3 days (just add avocado fresh!).

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### Final Thoughts

Whether you’re feeding a crowd or just feeding yourself, this **Cowboy Salad** delivers bold flavors, beautiful colors, and satisfying texture in every bite. It’s the kind of dish that turns heads at potlucks and keeps people coming back for seconds—and it’s just as good the next day. Yeehaw-worthy, wholesome, and totally craveable!

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Would you like a printable version or variations to make it vegan or dairy-free?