Cowboy Chopped Salad

A great addition to your summer cookout.


  1. In a medium bowl, combine first 5 ingredients.
  2. In a small bowl, combine vinegar, oil, brown sugar and hot sauce. Season to taste with salt and pepper. Add to vegetable mixture, stir to combine and refrigerate for at least 3 hours or overnight.
  3. Add avocado and cilantro. Toss with romaine lettuce or cooked pasta. Serve immediately.

Recipe courtesy of Chef Kates,
ALDI Test Kitchen


2 cups assorted Dakota's Pride Beans (pinto, northern, kidney and/or black)

2 cups Season's Choice Super Sweet Corn, thawed

1 green bell pepper, diced

1/2 red bell pepper, diced

4 green onions, thinly sliced

1/2 cup Tuscan Garden White Vinegar

1/2 cup Carlini Extra Virgin Olive Oil

1/3 cup Baker's Corner Light Brown Sugar

3 tablespoons Burman's Hot Sauce

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

1 avocado, chopped

1/4 cup chopped cilantro

3 hearts of romaine, chopped or 16 ounces Priano Bronze Cut Pipe Rigate Pasta, cooked

Prep Time:
30 minutes (plus 3 hours to chill)

Total Time:
30 minutes (plus 3 hours to chill)