Paul’s Cowboy Salad

Featuring Newman’s Own® Black Bean & Corn Salsa


Hands-on time: 15 minutes

Total time: 20 minutes

Makes 4-6 servings

Executive Chef Shaun Spooner of the Qualicum Beach Inn is pleased to share some of his recipes. It’s great served with tortilla chips, or to top grilled chicken or lamb chops.




1 ear of corn, shucked (or substitute ¾ cup thawed, frozen corn)
1-540 mL can black beans, rinsed and drained
1-415 mL jar Newman’s Own® Black Bean & Corn Salsa
¼ cup (60 mL) minced green onion
2 tbsp (30 mL) fresh lime juice
2 tbsp (30 mL) minced cilantro
2 tbsp (30 mL) minced red onion
1 tsp (5 mL) ground cumin
½ tsp (2 mL) ancho chili powder
salt, to taste



1. Grill corn over medium-high heat until charred and tender, about 10 minutes. When cool enough to handle, cut kernels away from cob. (You may skip this step and use thawed frozen corn instead, if preferred.)

2. Place corn kernels in a medium bowl with remaining ingredients and stir to combine. Season with salt to taste. Serve chilled for best results.

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