My Mom’s Cowboy Salad

Hello Friends!

Today, I’ve got a fun surprise for you!  Last month in my blog post I told you that my Momma from New Mexico is here with us for awhile.  (If you missed that post, you can read it here.)

Well, today I’m turning this blog over to her!  She’s written up a little recipe treat for you!

Meet my mom, Carol: 



Above picture taken in 2016 of my Momma in her kitchen 

As a homemaker, one of the most rewarding things is preparing a wonderful meal and seeing all the family (and maybe some guests) gathered ’round the table eating, with smiles on their faces.


The first question is “what do I cook”.  I had seen my mother and mother-in-law put on a simple, tasty meal when I thought the cupboard was bare.  So when times were not so easy as they are now, I would take one more look in the pantry and freezer before putting together a feast!


I am now 85 years old and I don’t start with a list of what I need to buy.  Yesterday I found just enough pinto beans in my daughter’s pantry to cook a big pot full.  When they were ready, I made corn bread… and then I called my granddaughter and family that live down the hill to tell them “supper is ready”.  They came beaming into the house a few minutes later.


Added to my supper of beans and cornbread was a tribute to my Dad and his addition to my Mother’s supper of beans and cornbread.  It can be made in minutes and adds the perfect finish to a pot of beans.  I’m sharing thist simple recipe with you today.


Cowboy Salad

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1 cup diced fresh tomatoes

1 cup diced roasted green chile

1/2 cup diced onion

1.5 tsp apple cider vinegar

Salt and Pepper to taste





Dice your tomatoes, chile and onion.




Pour them into a small bowl.


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Add the vinegar, salt and pepper.  Still well to combine.


If you have a big pot of beans and are serving 4 or more people, double this recipe!  It goes fast.  We like to eat this right on top of our beans.  It adds the very best flavor!




You can also eat it on top of enchiladas or even on an egg at breakfast time!


When fresh tomatoes and chile are not available, you can use canned tomatoes and frozen or canned green chile.

~ Love, Carol.  ~


Thank you Farmgirl Friends for following along with my Momma today!  Please try my Grand-dad’s Cowboy Salad recipe; it must be dated back to the early 1900’s and I am not kidding when I tell you that you won’t want pinto beans without it again!   (P.S.  In 2016 I wrote about my Momma’s amazing red chile enchiladas.  You can find that post here!)

Until our gravel roads cross again, so long,


  1. Ginny Scott says:

    We stayed at a guest ranch in New Mexico. The hostess made stacked enchiladas, egg on top with green sauce. How delicious!

    • Dori Troutman says:

      Hi Ginny,

      That is so cool!!! Nothing in the world (in my opinion) like stacked enchiladas with an egg on top!

      ~ Dori ~

  2. CandyC says:

    Love this!

  3. MaryJane Butters says:

    Welcome to our cast of farmgirls Carol!!!! Carol’s Cowboy Salad is on my grandgirl menu for tomorrow night. We often conjure “peppers/onions/maters all-diced-up” on all manner of things (I like fresh red onions diced real tiny on just about anything), but now we have a new fun name for one of our favorite toppings: Cowboy Salad. Also thinking ’bout makin’ your suggested side: mess o’ beans w/skillet cornbread.

    • Dori Troutman says:

      Hi MaryJane!

      Let us know how you like the Cowboy Salad! 🙂 Mom will be so excited to hear about it!

      Hugs to you, sweet friend!

      ~ Dori ~

  4. Sarah Warren says:

    This looks delicious, thank you.

  5. Robin Marshall says:

    what is her recipe for beans and cornbread please!

    • Dori Troutman says:

      Hi Robin!

      I tried so hard to get her to write her instructions / recipe for beans and cornbread and she wouldn’t!!!

      I’m thinking I may need to do it for her! 🙂

      ~ Dori ~

  6. Marie Gassert says:

    Thanks for sharing this recipe! I would never have thought of adding it to pinto beans and corn bread but the way prices are now it is truly appreciated.

  7. Marty M says:

    My Mom used to make similar tomato salad with tomato, fresh garlic, fresh onion, fresh chopped basil, oregano, salt, pepper and splash of balsamic vinegar. Yum

    • Dori Troutman says:

      Hi Marty,

      Yes! I’ve put balsamic vinegar and olive oil in mine as well, but Mom corrected me on it!! HaHaHa!!!

      ~ Dori ~

  8. Marty M says:

    Fresh Tomato salad also has olive oil (forgot to add). Also served with fresh hot homemade Italian rolls and butter!!

  9. Judy Thomas says:

    It looks like we all have similar traditions, I just had cattle beans, cornmeal muffins and apples on the side. Frugal, tasty eats for inflationary times. Thanks for the post.

  10. donna Moore says:

    Dori sounds wonderful. Thank your mom sew much for sharing her treasured recipe. I bet y’all are having a blast together?
    Sending lots of love,

  11. Marilyn says:

    Welcome to your mom. Thank you for the recipe. God Bless.
    Joan,Marion and Marilyn

  12. Ruth Farmer says:

    Thank you for the recipe! I enjoy reading from your blog. Blessings!!

  13. Eve Hurt says:

    This sounds delicious! My family loves pinto beans and cornbread with onions or relish or chow-chow and we also love spicy foods so this sounds perfect! Can’t wait to try it!

  14. Kathy Marx says:

    How yummy! Thanks so much.

  15. Henriette Area says:

    Just caught up on several recent blogs from you. Such touching stories and wonderful memories. Love reading about your mother and her time with you.

  16. Donna Brewton says:

    I’m trying this! Never dreamed of this combo. Love your mom.

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