Caviar salads

Caviar salads

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I love making this colorful salad – it’s perfect for your next BBQ party, a family get-together or a potluck. Cowboy Caviar is a mix between a salad, a salsa,  a side dish and a dip if served with chips. It is also great as a taco topping or served with grilled meat and fresh gluten free tortillas.

It’s made with 3 varieties of beans for added protein and fiber, a pile of fresh veggies and topped with a delicious lime dressing. So light and fresh. I served it along side some grilled chicken and we really enjoyed it.

This salad is a perfect side dish for grilled meat, chicken or fish. It’s easy to make, and there is no cooking required which is a bonus during these hot summer days we are having this week. I made it last year for the 4th of July and everyone loved it.

For salad lovers, this Cowboy Caviar is a dream come true. There is the creaminess of the corn, the crunchy bell peppers, and the soft beans. And the lime dressing is so good! You won’t stop eating it. It’s highly addictive.

This salad makes enough to feed to a crowd, so if you want, you can cut the recipe in half.

If you like this Cowboy Caviar, you may also like my Tomato, Cucumber and Avocado Salad.

What you need

1/3 cup white wine vinegar

1/2 cup olive oil

1 Tbsp honey

juice of 2 limes

1 tsp chili powder

2 tsp oregano

salt and black pepper, to taste

3 bell peppers (I used red, green and orange bell peppers), chopped

1/2 of a large red onion, finely chopped

11 oz (1 can) cooked sweet corn, or thawed frozen corn

14 oz (1 can) cooked pinto beans, drained and rinsed

14 oz (1 can) cooked black beans, drained and rinsed very well

14 oz (1 can) black eyed peas *, drained and rinsed

1/4 cup organic cilantro, finely chopped (optional)

Instructions

In a large bowl, whisk together white wine vinegar, olive oil, honey, lime juice, chili powder, oregano, salt and freshly ground black pepper until well combined. Add the bell peppers, onion, corn, beans and black eyed peas. Stir to combine.

Serve immediately or refrigerate to blend flavors.

  • I used cannellini beans because that’s what I had in my pantry
Ingredients
  • ⅓ cup white wine vinegar
  • ½ cup olive oil
  • 1 Tbsp honey
  • juice of 2 limes
  • 1 tsp chili powder
  • 2 tsp oregano
  • salt and black pepper, to taste
  • 3 bell peppers (I used red, green and orange bell peppers), chopped
  • ½ of a large red onion, finely chopped
  • 11 oz (1 can) cooked sweet corn, or thawed frozen corn
  • 14 oz (1 can) cooked pinto beans, drained and rinsed
  • 14 oz (1 can) cooked black beans, drained and rinsed very well
  • 14 oz (1 can) black eyed peas *, drained and rinsed
  • ¼ cup organic cilantro, finely chopped (optional)
 
Instructions
  1. In a large bowl, whisk together white wine vinegar, olive oil, honey, lime juice, chili powder, oregano, salt and freshly ground black pepper until well combined. Add the bell peppers, onion, corn, beans and black eyed peas. Stir to combine.
  2. Serve immediately or refrigerate to blend flavors.
 
Notes
I used cannellini beans because that’s what I had in my pantry
Nutrition Information
Serving size: 191 g Calories: 424 Fat: 9.6 g Saturated fat: 1.5 g Unsaturated fat: 8.1 g Trans fat: 0 g Carbohydrates: 72.3 g Sugar: 6.3 g Sodium: 24 mg Fiber: 21 g Protein: 23.4 g Cholesterol: 0 mg
 Delicious Meets Healthy