Cowboy Caviar
Cowboy Caviar is a sunny bean and corn salad scaled up in a nutritious mix of vibrant red bell peppers and tomatoes with a subtle chilli kick.
Servings: 8 people
Ingredients
- 3 ears of corn, grilled or 1 1/2 cup canned corn
- 1 can (400g / 14oz) black beans drained
- 1 can (400g / 14oz) black-eyed peas or pinto beans drained or a mix of both
- 1 red bell pepper diced
- 3-4 small tomatoes seeded and diced
- 1 small red onion
- 1 jalapeño chilli pepper seeded and diced
- 1 cup cilantro (coriander) chopped
- 1-2 small clove garlic minced
For the dressing
- 3 tbsp red wine vinegar or sherry vinegar
- 80ml / 1/3 cup This is an affiliate link.olive oil
- 1 tsp This is an affiliate link.Dijon mustard
- Salt and pepper
Instructions
- Grill the corn until slightly charred on the out side and the kernels are cooked all the way through. This will take about 10 minutes. Let it cool completely, then cut the kernels off the cob.
- In a large bowl combine the grilled corn, drained black beans, drained black-eyed peas or pinto beans (or a mix of the two), diced bell red pepper, seeded and diced tomatoes, diced red onion, seeded and diced jalapeño pepper, chopped cilantro leaves and 2 cloves minced garlic.
- To make the dressing combine the red wine vinegar, olive oil, dijon mustard and a pinch of salt and pepper in a mason jar, twist a lid on and shake well until emulsified.
- Dress the salad with half of the vinaigrette and mix to combine, taste and add more if needed. Store leftover dressing in the fridge.
Nutrition
Calories: 261kcal | Carbohydrates: 33g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 59mg | Potassium: 622mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1042IU | Vitamin C: 36mg | Calcium: 50mg | Iron: 3mg