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Cowboy Caviar Salad

Cowboy Caviar Salad for Meal Prep with avocado, black beans, corn, tomatoes, and cilantro in glass bowls

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A nutrient-packed salad featuring quinoa, black beans, and colorful vegetables, perfect for meal prep and versatile for any occasion.

Ingredients

Scale
  • 2/3 cup dry quinoa
  • 1 tsp olive oil
  • 1 tsp smoked paprika
  • 1.5 cups corn (fresh or frozen)
  • 2.5 cups frozen shelled edamame (thawed)
  • 1.5 cups cooked black beans
  • 1 red bell pepper (finely chopped)
  • 1 yellow bell pepper (finely chopped)
  • 1 jalapeno (finely chopped)
  • 9 oz tomatoes (finely chopped)
  • 1/2 red onion (finely chopped)
  • 1 cup cilantro (finely chopped)
  • 1 avocado (diced)
  • 2 tbsp olive oil
  • 1/4 cup lime juice
  • 1 tsp dried oregano
  • 1 tbsp monk fruit (or another sugar/sweetener)
  • 1/4 tsp sea salt flakes
  • Tortilla chips

Instructions

  1. Prepare the quinoa: Rinse the quinoa well to get rid of any bitterness. Add it to a small pot with 1⅓ cups of water. Bring to a soft boil, then reduce heat to low and cover. Cook for about 12 minutes until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
  2. Heat 1 tsp of olive oil in a pan over medium heat. Add the smoked paprika and corn, cooking for about 5 minutes.
  3. Mix the dressing: In a small bowl, mix the olive oil, lime juice, oregano, monk fruit, and salt. Stir well and set aside.
  4. Assemble: For meal-prep containers, layer the salad in this order for the best freshness: dressing, black beans, edamame, quinoa, bell pepper, tomatoes, red onions, corn, jalapenos, and cilantro.
  5. Shake well to mix all the ingredients when ready to eat, making sure they are coated with the dressing. Top with diced avocado and serve with tortilla chips if desired.

Notes

Store individual portions in airtight containers in the fridge for up to 4 days. Add avocado just before serving to prevent browning.

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