Cowboy caviar, also known as Texas caviar, is a refreshing and flavorful salad that has become a family favorite over the years. It’s similar to balela, a Middle Eastern chickpea and bean salad filled with lots of fresh herbs and a tangy dressing. This type of salad typically uses black-eyed peas instead of chickpeas, and it often includes other ingredients such as corn, tomatoes, and bell peppers.
There are many different versions of cowboy caviar, but this recipe is one of our favorites. We like serving it because it is high in protein and fiber, and it’s packed with delicious and nutritious ingredients. Most of all, it’s very easy to make and can be served in many different ways.
Cowboy caviar can be served with a variety of accompaniments, like tortilla chips, or pita bread, wraps, or even romaine lettuce leaves.
Why is Cowboy Caviar So Popular?
Here are a few reason why Cowboy Caviar has become popular in recent years:
It’s a tasty and refreshing salad that’s perfect for any occasion.
Since it is high in protein and fiber, it makes for a healthy and filling meal or snack.
It’s very easy to make and can be served in a many different ways.
It’s a versatile salad that can be enjoyed by people of all ages and dietary restrictions.
It’s a great salad to meal prep, making it easy to enjoy healthy meals throughout the week.
Cowboy Caviar Meal Prep Tips
Cowboy caviar is a great salad to meal prep because it doesn’t contain any lettuce, so it won’t get soggy. It also stores well in the refrigerator for up to 5 days.
To meal prep cowboy caviar, simply combine all of the ingredients in a large bowl and toss to combine. Then, portion the salad into individual containers. You can also add a scoop of quinoa or brown rice to each container for a complete meal.
When you’re ready to eat, simply give the cowboy caviar a stir and enjoy!
Cowboy Caviar Salad Recipe
Ingredients
- 400 grams can of four bean mix, rinsed and drained (15 ounce)
- 1/2 pc red capsicum, finely diced
- 1/4 cup kalamata olives, chopped
- 1 pc cucumber, finely diced
- 1/2 pc red onion, diced
- 2 pcs tomatoes, , finely diced
- 1 pc large ripe avocado, diced
- ⅓ cup parsley (or cilantro), finely chopped
- 2 tbsp kalamata olives, chopped
- 1/2 pc green chilli or jalapeño, finely diced
Chili Lime Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 pc lemon finely grated zest and juice
- 2 cloves garlic crushed
- 1 tbsp maple syrup
- 4 tsp red chilli flakes adjust to your preference of spice
- 1/2 tsp ground Cumin
- 1 tsp salt
- 1/4 cup pomegranate seeds optional
- Tortilla chips or corn chips 🌽 to serve
Instructions
- Rinse and drain beans from the can
- Dice all vegetables finely
- Arrange beans and vegetables in a shallow salad bowl
- Put all lime dressing ingredients in a glass jar. Mix with a mini whisk or by shaking the jar with the lid on
- Pour dressing over the salad
- Toss with salad spoons
- Garnish with parsley or cilantro and pomegranate seeds
- Serve with tortilla chips
