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.