Cowboy Caviar Salad

Turn Texas Caviar into this healthy Cowboy Caviar Salad. Rice, black beans, corn, creamy avocado, fresh cilantro, and a sweet and spicy chili maple dressing. The BEST summer side dish!

Course Appetizer, lunch, Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 0

Resting time 30

Total Time 45

Servings

Calories 296kcal

Author Sharon Rhodes

Ingredients

FOR THE SALAD

1 can black beans rinsed and drained
1 can rotel tomatoes with chilis or a cup of chunky salsa
1 cup cooked and cooled brown rice
¾ cup diced bell pepper use any colour you like!
⅓ cup freshly chopped cilantro
½ cup diced red onion
1 cup corn kernels use fresh or thaw from frozen
1 avocado, cut into chunks

FOR THE DRESSING

⅓ cup olive oil extra virgin
¼ cup fresh lime juice
1 tbsp maple syrup
1 tsp chili powder
1 tsp cumin
salt and pepper to taste

Instructions

In a large mixing bowl stir together all of the salad ingredients and mix well.
In a small mason jar, add the dressing ingredients, screw on the lid and shake really well to emulsify.
Pour the dressing over the salad ingredients and toss to coat.
Cover and refrigerate for 30 minutes for flavours to develop. Serve cold.
Store covered in the fridge for up to four days.

Video

Notes

TIP - Stir well before dishing out leftovers and use a slotted spoon to avoid any liquid that may pool at the bottom.
Portion it out for meal prep and keep it in your refrigerator for four days worth of lunches.
Leave out the brown rice for a grain-free and keto version of this dish.
Substitute black-eyed peas for the black beans.
Serve as a side dish or even as a filling for wraps.

Nutrition