Cowboy Caviar with Quinoa and Zesty Lime Dressing

Cowboy Caviar with Quinoa and Zesty Lime Dressing Recipe

By VegetaFull

🔪Prep Time: 20 minutes



1½ cups (one 15 oz. can 425 grams) of black beans, drained and rinsed

1 cup of black-eyed peas (170 grams) drained and rinsed

1½ 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

¼ cup of red onion, finely diced

¾ cup of cilantro, chopped

1 small jalapeño, finely diced with seeds and membranes removed


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


1If 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.

2In a large mixing bowl, place the beans, peas, quinoa, vegetables and cilantro. Gently stir until well mixed.

3Whisk 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.

4Note: Serve with on a bed of lettuce as a flavorful and filling salad with tortilla chips on the side.

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