Southwest Dense Bean Salad (Cowboy Caviar)
This Cowboy Caviar is a high-fiber, no-cook meal prep staple. 7 grams of fiber per serving — perfect for lunches, potlucks, or as a dip with chips.
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Servings: 8
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Ingredients
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can black-eyed peas drained and rinsed
- 2 cups corn kernels thawed from frozen, or cut fresh off the cob
- 1 large red or orange bell pepper diced
- 1-2 jalapeños ribs and seeds removed, diced
- 1/2 medium red onion very finely diced
- 2 Roma tomatoes seeded and diced; sub 1/2 cup sundried tomatoes if meal prepping
- 1/2 cup chopped fresh cilantro
Smoky Chipotle Dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice from 1-2 small limes
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle powder or smoked paprika
- 1/2 teaspoon Mexican oregano
- 1/4 cup extra-virgin olive oil or avocado oil
- 1/2 teaspoon kosher salt more to taste
- black pepper to taste
Optional Add-Ins
- 1 cup vegan feta cubed or crumbled
- 1/2 cup roasted pumpkin seeds or other nuts/seeds
- 1 (2.25 ounce) can sliced black olives drained
Instructions
- Mix salad ingredients: Add all ingredients for the salad to a large mixing bowl.
- Mix the dressing: Add all ingredients for the dressing into a jar with and lid, and shake to combine. (Or add to a bowl and whisk.) Pour the dressing over the salad and toss to coat. Taste and adjust salt, pepper, and acid (lemon/vinegar) to preference.
- Storage: This recipe keeps well in a sealed container in the fridge for about 5 days. Beyond that, the veggies can start to release a lot of liquid and the fresh cilantro can lose its vibrancy.
Notes
Optional: Try using fire-roasted or grilled corn for extra flavor! I like to use fresh corn and lightly char it in a skillet with some vegan butter.
Red onion hack: Soak your diced red onion in ice cold water for about 10 minutes while you prep your other ingredients. It'll mellow out some of the raw bite so you won't have onion breath after eating this salad!
Feta: Vegan feta is a great addition, but I recommend adding it just before serving. It'll keep it from disintegrating into the mix. I like Follow Your Heart for salads.
Nutrition
Calories: 328kcal | Carbohydrates: 39g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 430mg | Potassium: 568mg | Fiber: 11g | Sugar: 7g | Vitamin A: 945IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 4mg
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.