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Cowboy caviar salad recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Transform a Texan dip into a vibrant Cowboy Salad featuring capsicums, cherry tomatoes, corn, and fresh herbs. A crowd-pleasing vegan main with high protein, gluten-free, and low saturated fat. Perfect for lunch, barbecue pairings, or buffet spreads.
Ingredients:
  • 145g (1 cup) frozen or fresh corn kernels
  • 400g can black-eyed beans, rinsed, drained
  • 400g can black beans, rinsed, drained
  • 2 capsicum, deseeded, finely chopped (we used red and green)
  • 250g cherry tomatoes, quartered
  • ½ small red onion, finely chopped
  • ¼ cup chopped fresh coriander leaves
  • 1 long fresh green chilli, finely chopped
  • 20.00 ml red wine vinegar
  • 21.00 gm fresh lime juice
  • 18.20 gm extra virgin olive oil
  • 6.80 gm pure maple syrup
  • ½ tsp smoked paprika
Instructions:
  • Steam the corn in a basket over a saucepan with simmering water until tender, about 2-3 minutes. Let it cool down before using.
  • In a large bowl, mix together corn, black-eyed peas, black beans, bell pepper, tomato, onion, cilantro, and chili.
  • Combine vinegar, lime juice, oil, maple syrup, and paprika in a small bowl. Drizzle the dressing over the salad and gently mix until coated. Season to taste and enjoy.

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