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20-Minute Tex-Mex Cowboy Cabbage Salad — homemade Tex-Mex Cowboy Cabbage Salad recipe

20-Minute Tex-Mex Cowboy Cabbage Salad

A hearty, protein-packed Tex-Mex salad featuring fresh cabbage, black beans, and spiced beef for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 head green cabbage, thinly sliced about 8 cups
  • 1 lb ground beef, cooked and crumbled
  • 1 can black beans, rinsed and drained 15 oz
  • 1 cup corn kernels fresh or frozen
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1 avocado, diced
  • 1/2 cup shredded cheddar cheese
Dressing and Toppings
  • 1/2 cup sour cream for topping
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 tsp cumin
  • Salt and pepper to taste

Equipment

  • Large bowl
  • Small bowl
  • Skillet

Method
 

Preparation
  1. Combine the thinly sliced cabbage, cooked ground beef, black beans, corn, diced red bell pepper, and sliced red onion in a large bowl.
  2. Whisk together lime juice, olive oil, taco seasoning, cumin, salt, and pepper in a small bowl to create the dressing.
  3. Pour the dressing over the cabbage mixture and toss well to coat.
  4. Gently fold in the chopped cilantro, diced avocado, and shredded cheddar cheese.
  5. Let the salad sit for 5-10 minutes to allow flavors to meld.
  6. Serve immediately, topping each portion with a dollop of sour cream.

Notes

Let the salad sit for 5-10 minutes before serving to allow the flavors to meld.