Why Make This Recipe
This Viral Cowboy Caviar Salad is not just delicious but also packed with nutrients. It combines fresh veggies, protein-rich beans, and wholesome quinoa. Perfect for meal prep, this salad can serve as a satisfying lunch or dinner throughout the week. It’s colorful, tasty, and brings a burst of flavor to your plate!
Table of Contents
Table of Contents
How to Make Cowboy Caviar Salad
Ingredients:
- 2/3 cup dry quinoa
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1.5 cups corn (fresh or frozen)
- 2.5 cups frozen shelled edamame (thawed)
- 1.5 cups cooked black beans
- 1 red bell pepper (finely chopped)
- 1 yellow bell pepper (finely chopped)
- 1 jalapeno (finely chopped)
- 9 oz tomatoes (finely chopped)
- 1/2 red onion (finely chopped)
- 1 cup cilantro (finely chopped)
- 1 avocado (diced)
- 2 tbsp olive oil
- 1/4 cup lime juice
- 1 tsp dried oregano
- 1 tbsp monk fruit (or another sugar/sweetener)
- 1/4 tsp sea salt flakes
- Tortilla chips
Directions:
Prepare the quinoa: Rinse the quinoa well to avoid bitterness. Combine it with 1⅓ cups of water in a small pot. Bring it to a soft boil. Then reduce the heat to low and cover. Cook for about 12 minutes until the water is absorbed. Remove from heat, cover, and let it sit for 5 minutes. Fluff the quinoa with a fork.
Prepare the corn: In a pan over medium heat, add 1 tsp olive oil, smoked paprika, and corn. Cook for 5 minutes until heated through.
Prepare the dressing: In a small bowl, mix olive oil, lime juice, oregano, monk fruit, and salt until well combined. Set aside.
Assemble the salad: If using meal-prep containers, layer the salad in this order for freshness: dressing, black beans, edamame, quinoa, bell peppers, tomatoes, red onions, corn, jalapenos, and cilantro.
Serve: When you’re ready to enjoy, shake the container well to mix the ingredients and coat them with dressing. Top with diced avocado and serve with tortilla chips if desired.
How to Serve Cowboy Caviar Salad
Serve this salad cold or at room temperature. The fresh ingredients shine when enjoyed as a main dish or side. It’s great with tortilla chips, on its own, or even as a topping for grilled meats or fish. You can enjoy it right from the meal prep container for easy lunches!
How to Store Cowboy Caviar Salad
Store the salad in airtight containers in the fridge. It stays fresh for up to 4 days. Keep the avocado separate and add it just before serving to prevent browning. Remember to give the salad a good shake to mix everything again before enjoying.
Tips to Make Cowboy Caviar Salad
- Use fresh veggies for the best taste and texture.
- Adjust the jalapeno based on your spice preference. You can omit it for a milder flavor.
- Feel free to customize with your favorite ingredients like beans or veggies.
- Make sure to rinse the quinoa thoroughly to get rid of any bitterness.
Variation
You can add additional protein to this salad. Consider grilled chicken, shrimp, or tofu for a more filling meal. Feel free to swap out any veggies based on what you have at home!
Cowboy Caviar Salad is fresh, colorful, and loaded with bold flavor, making it the perfect side dish for BBQs, potlucks, and summer gatherings.
For more crowd-pleasing recipes, enjoy this festive American flag fruit pizza or try this creamy authentic Hawaiian macaroni salad. You can also discover this patriotic Fourth of July fruit pizza for the perfect party dessert.
FAQs: Cowboy Caviar Salad
Can I make this salad in advance?
Yes! This salad is perfect for meal prep. You can make it ahead of time and store it in the fridge.
Is it gluten-free?
Yes! All the ingredients are gluten-free, making this salad safe for those with gluten sensitivities.
Can I use canned beans instead of cooked?
Absolutely! Canned black beans are a great shortcut. Just make sure to rinse and drain them before adding to the salad.
Want more recipes? Follow me on Facebook and Pinterest!
Print
Cowboy Caviar Salad
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This colorful salad combines fresh veggies, protein-rich beans, and wholesome quinoa, making it a nutritious and satisfying meal.
Ingredients
- 2/3 cup dry quinoa
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1.5 cups corn (fresh or frozen)
- 2.5 cups frozen shelled edamame (thawed)
- 1.5 cups cooked black beans
- 1 red bell pepper (finely chopped)
- 1 yellow bell pepper (finely chopped)
- 1 jalapeno (finely chopped)
- 9 oz tomatoes (finely chopped)
- 1/2 red onion (finely chopped)
- 1 cup cilantro (finely chopped)
- 1 avocado (diced)
- 2 tbsp olive oil
- 1/4 cup lime juice
- 1 tsp dried oregano
- 1 tbsp monk fruit (or another sugar/sweetener)
- 1/4 tsp sea salt flakes
- Tortilla chips
Instructions
- Prepare the quinoa: Rinse the quinoa well to avoid bitterness. Combine it with 1⅓ cups of water in a small pot. Bring it to a soft boil. Then reduce the heat to low and cover. Cook for about 12 minutes until the water is absorbed. Remove from heat, cover, and let it sit for 5 minutes. Fluff the quinoa with a fork.
- Prepare the corn: In a pan over medium heat, add 1 tsp olive oil, smoked paprika, and corn. Cook for 5 minutes until heated through.
- Prepare the dressing: In a small bowl, mix olive oil, lime juice, oregano, monk fruit, and salt until well combined. Set aside.
- Assemble the salad: If using meal-prep containers, layer the salad in this order for freshness: dressing, black beans, edamame, quinoa, bell peppers, tomatoes, red onions, corn, jalapenos, and cilantro.
- Serve: When you’re ready to enjoy, shake the container well to mix the ingredients and coat them with dressing. Top with diced avocado and serve with tortilla chips if desired.
Notes
Store the salad in airtight containers in the fridge. It stays fresh for up to 4 days. Keep the avocado separate and add it just before serving.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Salad
- Method: No-Cook, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
