Vegetarian Cowboy Salad Recipes

VEGETARIAN COWBOY SALAD

Vegetarian Cowboy Salad image

This colorful Vegetarian Cowboy Salad is a cross between a bean salad and a fresh salsa. It can be used as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.

Provided by Food Hero

Categories Salads, Lunch, Side Dishes

Time 20m

Yield 15 servings

Number Of Ingredients 9

Ingredients

2 cans (15 ounces) black-eyed peas or black beans (try a mix, or other types)
1 1/2 cups corn (canned and drained, frozen, or fresh cooked)
1 bunch cilantro
1 bunch green onions (5 green onions)
3 medium tomatoes
1 avocado (optional)
1 Tablespoon canola or vegetable oil
2 Tablespoons vinegar or lime juice
1/2 teaspoon each salt and pepper

Steps:

Drain and rinse the black-eyed peas (or black beans) and corn.
Finely chop the cilantro and green onions.
Dice the tomatoes and avocado.
Combine all veggies in a large bowl.
Mix oil, vinegar or lime juice, salt and pepper together in a small bowl.
Pour oil mixture over salad ingredients and toss lightly.
Refrigerate leftovers within 2 hours.

Nutrition Facts : ServingSize 1/2 cup (119 grams), Calories 90 calories, Fat 3.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 260 milligrams, Fiber 5 grams, Protein 4 grams, Carbohydrate 14 grams

VEGETARIAN COWBOY MEATLOAF

Vegetarian Cowboy Meatloaf image

This is originally from Cooking Light magazine. This is one of my husband's favourites, and he's not even vegetarian. I found another version of this recipe that suggested using uncooked, grated potato instead of the cooked potato. That's a time-saving method probably worth a try, because there is quite a lot of prep required for this recipe.

Provided by Gingernut

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 1/2 teaspoons ground cumin
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/2 cup barbecue sauce, divided
2 cups mashed cooked peeled baking potatoes (about 1 pound uncooked potatoes)
1 cup oats
1/4 cup minced fresh cilantro
1/4 cup ketchup
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) can kidney beans, drained and mashed
cooking spray
3/4 cup shredded reduced-fat sharp cheddar cheese

Steps:

Preheat oven to 375 degrees F.
Saute onion and next 6 ingredients in oil in a large nonstick skillet for 3 minutes.
Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans).
Spoon the potato mixture into a loaf pan coated with cooking spray. Bake for 30 minutes.
Brush 1/4 cup barbecue sauce over loaf, and sprinkle with cheese. Bake an additional 10 minutes or until done.

Nutrition Facts : Calories 295.9, Fat 5.5, SaturatedFat 1.3, Cholesterol 3, Sodium 825.5, Carbohydrate 49.4, Fiber 8.5, Sugar 7.3, Protein 14.2

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