cowboy salad, paul newman’s favorite

Name: Cowboy Salad, Paul Newman’s Favorite
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Southwestern
Ingredients: ## FOR THE OIL AND VINEGAR DRESSING; 1 cup(s) Newman's Own oil and vinegar salad dressing; 1/4 cup(s) red wine vinegar; 3 tablespoon(s) chipotle chiles in adobo sauce, chopped; 1 large lime, juiced (about 2 tbsp); 1 tablespoon(s) ground cumin; 2 teaspoon(s) salt; ## FOR THE SALAD; 3 can(s) black beans, rinsed and drained (15 - 19 oz); 4 can(s) whole kernel corn, drained (15 - 16 oz); 3 cup(s) cooked white rice; 1/4 cup(s) finely chopped red onion; 1/2 cup(s) finely chopped green onion (including green tops); 1/2 cup(s) fresh cilantro leaves, chopped; ## GARNISHES; 2 cup(s) tomato, coarsely chopped; 1 lime, cut into wedges; 1 - 2 tablespoon(s) fresh cilantro, chopped - optional

4 Pinches

Vickie Parks

Renton, WA

Updated on Jan 22, 2026

This is a great salad with a Southwestern flair. It's said to have been Paul Newman's favorite salad that got an update in 1982 to include one of the first products (oil and vinegar salad dressing) to be marketed from his own company, Newman's Own. The salad is largely based on the popular SW appetizer known as Cowboy Caviar, but it includes rice and other ingredients to make it more substantial, so it can be served as a side dish instead of an appetizer to go with crackers or other dippers. Prep time doesn't include aminimum 1 hr chill time. Cook time is for rice (if not using leftover rice).

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prep time 20 Min

cook time 20 Min

method Refrigerate/Freeze

yield 6 serving(s)

Ingredients

FOR THE OIL AND VINEGAR DRESSING
1 cup Newman's Own oil and vinegar salad dressing
1/4 cup red wine vinegar
3 tablespoons chipotle chiles in adobo sauce, chopped
1 large lime, juiced (about 2 tbsp)
1 tablespoon ground cumin
2 teaspoons salt
FOR THE SALAD
3 cans black beans, rinsed and drained (15 - 19 oz)
4 cans whole kernel corn, drained (15 - 16 oz)
3 cups cooked white rice
1/4 cup finely chopped red onion
1/2 cup finely chopped green onion (including green tops)
1/2 cup fresh cilantro leaves, chopped
GARNISHES
2 cups tomato, coarsely chopped
1 lime, cut into wedges
1 - 2 tablespoons fresh cilantro, chopped - optional

How To Make cowboy salad, paul newman’s favorite

Step 1

In a small mixing bowl (or jar with lid), combine the oil and vinegar dressing, red wine vinegar, chopped chipotle chiles, lime juice, cumin, and salt. Whisk (or shake) well to combine. Taste and adjust seasonings, if needed. (If you don't have Newman's Own™ dressing, you can make your own; just be sure to use a high-quality brand of olive oil for optimal flavor.) Set salad dressing aside.

Step 2

If you aren't using leftover white rice, cook (according to package directions) enough white rice to have about 3 cups cooked white rice. Allow cooked rice to cool slightly before adding it to the salad.
Step 3

In a large serving bowl, combine black beans, corn, cooked white rice, red onion, green onions, and chopped cilantro. Toss until well combined.
Step 4

Pour the salad dressing over the tossed salad, and gently toss to coat all the ingredients evenly.
Step 5

Cover the serving bowl and refrigerate at least 1 hour, or preferably overnight, to allow flavors to meld. (Cooling time is crucial for developing the full flavor profile of the salad.)
Step 6

Just before serving, fold chopped tomatoes into the salad. Garnish salad with lime wedges and chopped cilantro. Serve chilled. Makes approx. 8 cups
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