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Cowboy Caviar Salad

Cowboy Caviar Salad for Meal Prep with avocado, beans, corn, and fresh vegetables

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A colorful and healthy salad inspired by cowboy caviar, packed with quinoa, beans, and fresh vegetables. Perfect for meal prep or as a party dish.

Ingredients

Scale
  • 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

  1. Prepare the quinoa: Rinse the quinoa thoroughly to get rid of its bitterness. Add it to a small pot with 1⅓ cups of water. Bring it to a soft boil, then lower the heat to low and cover it. Cook for about 12 minutes or until all the water is absorbed. Remove it from the heat and let it sit covered for 5 minutes. Fluff it with a fork.
  2. Prepare the corn: In a pan over medium heat, add 1 tsp of olive oil, smoked paprika, and corn. Cook for about 5 minutes until heated through.
  3. Prepare the dressing: In a small bowl, mix together olive oil, lime juice, oregano, monk fruit, and salt. Set it aside.
  4. Assemble: If you’re meal prepping, layer the salad in containers for freshness: start with the dressing, then add black beans, edamame, quinoa, bell pepper, tomatoes, red onions, corn, jalapenos, and cilantro.
  5. Serve: When ready to eat, shake the container well to mix everything and coat it with the dressing. Top with diced avocado and add tortilla chips on the side if desired. Enjoy!

Notes

Store the salad in an airtight container in the fridge for up to 4 days. Add avocado just before serving to prevent browning.

Nutrition