Cowboy Caviar Salad
A cowboy caviar salad recipe that will keep you coming back time and again.
Ingredients
- 14 oz (396.89 g) black beans,, drained + rinsed
- 14 oz (396.89 g) pinto beans,, drained + rinsed
- 1 red bell pepper,, fine chop
- 1 yellow bell pepper,, fine chope
- 1 orange bell pepper,, fine chop
- 1 green bell pepper,, fine chop
- 2 jalepeños,, fine chop
- 3/4 red onion,, fine chop
- 2 cups (308 g) frozen sweet corn,, thawed
- 1 cup (135 g) black olives,, chopped
- 6 oz (170.1 g) feta cheese,, crumbled
- 2 avocados,, fine chop
- Corn Tortilla Chips for scooping
Dressing:
- 1/2 cup (108 g) olive oil
- 3 small limes,, juiced
- 3 tbs white wine vinegar
- 2 tbs honey
- 1 tbs taco seasoning
- salt and pepper, to taste
Instructions
- If you're making this salad ahead assemble everything except the avocados.
- Whisk together all of the dressing ingredients. Taste and adjust tang or sweetness to your palate.
Notes
Make it vegan with vegan feta and maple syrup or sugar, instead of honey.
Calories: 640kcal, Carbohydrates: 61g, Protein: 19g, Fat: 39g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 24g, Cholesterol: 25mg, Sodium: 716mg, Potassium: 1041mg, Fiber: 19g, Sugar: 10g, Vitamin A: 572IU, Vitamin C: 26mg, Calcium: 222mg, Iron: 4mg
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