Cowboy Salad, Paul Newman's Favorite

Cindy Kavor shared this award-winning recipe with the 100 Pennies Scholarship drive. This is a great make-ahead salad that delivers the goods.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• DRESSING

• 1  cup  of paul's  olive oil and vinegar dressing
• 1⁄4 cup red wine vinegar
• 3  tablespoons chipotle chiles, in adolbo sauce chopped
• 1  large lime, juice of (about 2 tablespoons)
• 1  tablespoon cumin
• 2  teaspoons salt

• SALAD

• 3 (15 1/2-19 ounce) cans black beans, rinsed and drained
• 4 (15 1/2-16 ounce) cans whole kernel corn
• 3  cups cooked white rice
• 1⁄4 cup  finely chopped red onion
• 1⁄2 cup  finely chopped green onion (including the tops)
• 1⁄2 cup  chopped cilantro

• For Garnish

• 2  cups  coarsely chopped tomatoes
•  lime wedge, and
•  fresh cilantro stem, for garnish

Directions

1. TO make the dressing, mix all the ingredients in a bowl.
2. TO make the salad, mix all the ingredients in a bowl.
3. ADD the dressing to the salad and leave in the refrigerator for one hour or one day.
4. BEFORE serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.