Ingredients
- 1 Head Lettuce (Romaine, chopped)
- 15 oz Beans (black, drained)
- 15 oz Peas (Black Eyed, drained)
- 1 Cup Corn (frozen, thawed and drained)
- 6 Slices Bacon (Cooked and chopped)
- 2 Cups Tomatoes (Cherry, cut in half)
- 1 Cup Cheese (Cheddar, shredded)
- 1 Avocado (Chopped)
- 1 Bell Pepper (Red, chopped)
- 1 Jalapeno (seeded and minced)
- 1/2 Onion (red, diced)
- 1 Handful Cilantro (chopped)
- 1 Cup Mayonnaise
- 1/2 Cup Smokey Sweet BBQ Sauce
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Lime juice
Instructions
- For The Dressing: In a bowl, mix together the mayonnaise, smokey sweet BBQ sauce, Dijon mustard, Worcestershire sauce, and lime juice. Blend well until smooth and set aside.
- For The Salad: In a large bowl, combine the chopped lettuce, black beans, black-eyed peas, corn, chopped bacon, cherry tomatoes, cheddar cheese, avocado, red bell pepper, minced jalapeno, diced onion, and chopped cilantro. Toss everything together gently.
- Drizzle the dressing over the salad and toss again to coat all the ingredients.
Notes
Store leftovers in an airtight container in the refrigerator, best eaten within 1-2 days. Keep dressing separate if possible.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Omnivore