Since Cowboy Caviar became a viral trend back in 2021, I’ve been making it on repeat because it is so flavourful, packed with plant protein, and also makes a great centrepiece when hosting friends and family.
Cowboy Caviar is a great meal prep recipe because if you keep the dressing separate (and add the avocado when serving), it keeps in the fridge well. It’s full of flavour and texture with little effort. It’s super hearty and colourful.
My favourite way to serve Cowboy Caviar is to scoop up with tortilla chips, but it’s just as delicious eaten with a spoon!
Cowboy Caviar is also known as Texas Caviar, it was created in the 1940s by culinary director Helen Corbitt. It has similarities to Pico de Gallo and Mexican Salsa.
Cowboy Caviar
Since Cowboy Caviar became a viral trend back in 2021, I've been making it on repeat because it is so flavourful, packed with plant protein, and also makes a great centrepiece when hosting friends and family.
Ingredients
- 1 400g tin black beans drained and rinsed
- 1 bell pepper diced
- 300 grams sweetcorn
- 1 large ripe avocado diced (if meal prepping, add this at the time of serving)
- 2 beef or Roma tomatoes diced
- 1 red onion diced
- 1 jalepeno or chilli seeds removed and diced small
- 1 large handful fresh coriander chopped
Dressing
- 6 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 limes juiced
- 1 tsp sugar or to taste
- 2 tsp taco seasoning (or use a mixture of chilli powder, cumin and paprika)
- 1/2 tsp salt or to taste
- Tortilla Chips For serving
Instructions
- Add the all the ingredients (apart from the dressing) to a large bowl. If you are meal prepping this salad in advance, don't add the avocado until you're ready to serve because it doesn't keep well.
- Make the dressing by adding all of the ingredients to a jar and shaking well. Taste and add any more seasonings to your preference.
- Pour the dressing over and toss to combine. Enjoy! This salad will keep in the fridge for around 3-4 days.
