Cowboy caviar is typically made with a mixture of black beans, black-eyed peas, loads of fresh veggies like corn, red pepper, tomato, and avocado, and flavored up with some onion, cilantro, and jalapeño then tossed with a vinaigrette style dressing.  This dish is fresh and filling!

Cowboy Caviar with Quinoa and Zesty Lime Dressing [Vegan]

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Ingredients

  Ingredients for the Caviar:

  • 1 1/2 cups (one 15 oz. can 425 grams) of black beans, drained and rinsed
  • 1 cup of black-eyed peas (170 grams) drained and rinsed
  • 1 1/2 cups (278 grams) white quinoa, cooked
  • 1 cup of sweet corn (fresh or frozen)
  • 1 cup of red pepper, diced (1 medium red pepper)
  • 2 Roma tomatoes, diced with seeds removed
  • 1 large avocado, cubed
  • 1/4 cup of red onion, finely diced
  • 3/4 cup of cilantro, chopped
  • 1 small jalapeño, finely diced with seeds and membranes removed

Ingredients for the Dressing:

  • 3 tablespoons of freshly squeezed lime juice
  • 2 teaspoons of lime zest
  • 3 tablespoons of maple syrup
  • 2 tablespoons of white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder (mild or spicy)
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper

Preparation

  1. If using canned beans and peas, drain and thoroughly rinse them to avoid a beany taste. Dice the pepper, tomato and avocado into ½” sized pieces, removing the seeds from the tomatoes. Fine dice the onion and the jalapeño.
  2. In a large mixing bowl, place the beans, peas, quinoa, vegetables and cilantro. Gently stir until well mixed.
  3. Whisk the lime juice and zest, maple syrup, vinegar, garlic and spices in a small bowl until well incorporated. Pour the dressing over the cowboy caviar and gently mix until evenly coated.


    About The Author

    Carol Clayton

    See My Recipes

    Carol Clayton is the creator behind the popular food blog, Vegetafull, which features wholesome, delicious vegan recipes that are also gluten-free. Carol de-mystifies vegan food in an upbeat approachable way that will get you excited about cooking! She specializes in food photography, recipe development, and offers in-person vegan cooking classes and culinary workshops. Carol’s most recent features are in Thrive Magazine and Plant Based News. She lives in Port Angeles, WA with her husband, Todd.

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