Fresh vegetables and plant-based proteins combine into this delicious Cowboy Caviar.
A quick and convenient recipe that can be used as either a salsa, dip or salad.
Eating more of a plant based diet doesn’t have to be complicated. Sure you can get fancy and have your vegetables take on a new shape. Forming them into patties or bite sized portions —like these Spinach Quinoa Bites, Buffalo Riced Cauliflower Quinoa Bites or Cabbage Pancakes. But when simply sautéing them sounds like too much to handle, there is an easier option—cold salads that require little to no cooking skills. All you have to be able to do is use a knife to chop veggies, open a can and defrost frozen vegetables. See really simple.
Even better, this is one of those “salads” that develops more flavor as it sits in the refrigerator. So feel free to make a batch of this to last you a couple of days. Perfect to add to your Meatless Monday Menu then enjoy leftovers throughout the week.
Since Cowboy Caviar mixes fresh vegetables (that you probably already have on hand) with canned beans and frozen corn it’s a convenient dish to prepare when you’re a few days shy of an empty fridge.
An easy way to eat more plant based proteins.
Cowboy Caviar Video
- 2 tablespoons olive oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey
- ½ teaspoon chili powder
- ½ cup chopped red onion (~½ onion)
- ¾ cup diced peppers
- ½ cup diced tomato (~1 small)
- ¾ cup black eyed peas
- ¾ cup black beans
- ¾ cup corn
- 1 tablespoon lime juice
- In a small serving bowl, whisk together the oil, vinegar, honey and chili powder.
- Add the vegetables. Mix to combine with dressing. Top with freshly squeezed lime juice.