Cowgirl Salad

Susan Cutler


I made this tonight for the first time. It is an awesome salad! The salad dressing is too! Trust me on this; you will LOVE it and all served up on a platter! It is even gorgeous to look at.


★★★★★ 2 votes

8 - 1 cup servings
20 Min
No-Cook or Other


  • 3
    ears of fresh corn, cooked or uncooked (if sweet, use uncooked)
  • 6 c
    torn, romaine lettuce
  • 1 can(s)
    (19 fl. ounces) black beans, rinsed
  • 2 c
    halved, cherry or grape tomatoes
  • 1/2 c
    thinly, sliced red onions
  • 1 c
    kraft habanero heat shredded cheese, i used habanero garlic in cheese block and grated my own
  • 1/2 c
    pure kraft refrigerated ranch dressing or dry ranch dressing mix

How to Make Cowgirl Salad


  1. Cut kernels from corn ears.
  2. COVER platter with lettuce; top with layers of beans, tomatoes, corn, onions and cheese
  3. DRIZZLE with dressing. I left my salad plain without the dressing and let everyone add their own. That way you can put leftovers in the refrigerator after and it won't become soggy.

    1 1/2 Tablespoons dry Ranch Mix
    1/2 Cup Mayonaise
    1/2 Cup Milk

    Refrigerate for several hours-plan ahead. Firstly it needs to thicken, secondly it needs to get cold.
    Garnish with 2 Tbsp. chopped fresh cilantro before serving
  5. HINTS:
    I did not cook my corn and used it raw in the salad. It was delicious!

    I don't like really spicy so I opted to use Habanero Cheese in a block form with Garlic and shredded my own.

    You actually can add as much or as little of any of the vegetables. It is a very unforgiving salad!

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