Tex-Mex Cowboy Caviar Salad

Cowboy Caviar is a vibrant, colourful salad that’s as versatile as it is delicious. Packed with beans, corn, tomatoes, pickles, and onion, it’s tossed in a zesty lime dressing that brings everything together. This salad is fresh, hearty, and full of texture—perfect as a dip with corn chips, as a side to your main, or even a light meal on its own.

This dish is easy it is to prepare and adapt. You can swap in your favorite beans, bulk it up with grains like quinoa or brown rice. Make this a go-to recipe for picnics, potlucks, or any gathering where you want to serve something wholesome.

EQUIPMENT: A blender, serving platter, serving bowl

INGREDIENTS FOR SALAD

400 g (1 can) beans of choice — black-eyed beans, black beans, kidney beans, or pinto beans, rinsed and drained

1 large Lebanese cucumber, chopped into small chunks

1 large corn on the cob, cooked and kernels removed (or 1 cup canned/frozen corn)

1 small purple onion, finely chopped

8–10 cherry tomatoes, diced small

1 small pickled gherkin, finely chopped (optional)

Fresh herbs such as coriander, parsley, or mint (optional, for garnish)

SALAD DRESSING

Juice of one medium lime

1 tablespoon apple cider vinegar

1 teaspoon sweetening

1/2 teaspoon garlic powder (optional)

1/4-1/2 teaspoon Himalayan pink salt

METHOD

*Prepare salad ingredients and add to a large bowl.

*Prepare the dressing and add to salad .

*Mix to combine and place in the fridge to chill for 30 minutes to allow flavours to develop.

INGREDIENTS FOR AVOCADO DRESSING

1 large ripe avocado

A few sprigs of coriander leaves (cilantro leaves)

A few sprigs of flat leaf parsley leaves

Juice of half a lime or lemon medium size

Spring water (to thin out dressing as needed)

Salt to taste

METHOD

*Scoop out avocado and place in a blender.

*Finely chop coriander and parsley leaves and add to avocado with lemon juice and salt.

*Blend until smooth and creamy.

*Add water a little at a time to thin out dressing to make it pourable.

*Adjust seasoning.

*Pour into serving bowl.

ASSEMBLE

*Spoon the salad into fresh cabbage leaves to form individual cups.

*Place the avocado dressing in the centre of the serving platter.

*Arrange the filled cabbage cups and corn chips around the platter for serving.

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