Cowboy Caviar Inspired Salad
Ingredients
- 1.5 cups cooked black beans
- 2 cups shelled edamame (thawed)
- 2 cups cooked quinoa
- 1 red capsicum diced
- 1 yellow capsicum diced
- 2 corn on the cob
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1 jalapenos deseeded diced
- 250g tomatoes diced
- 1/2 red onion
- 1 cup coriander chopped
- 1 avocado diced
Dressing
- 2 tbsp olive oil
- 2 lime juiced (1/4 cup)
- 1 tsp oregano
- 1 tbsp monk fruit (or another sugar/sweetener)
- 1/4 tsp salt
Preparation
Preheat a pan on medium to high heat. Brush the corn with olive oil and smoked hot paprika. Cook on the pan, turning every 2 minutes, for up to 10 minutes, until kernels start to brown but are still juicy.
Combine the dressing ingredients.
Assemble in the following order: dressing, black beans, edamame, quinoa, capsicum, diced tomatoes, red onions, grilled corn, jalapenos, and fresh coriander. When ready to eat, add avocado and tortilla chips if using.
Tips
Add avocado at the last minute to prevent browning, and drizzle with lime juice if preparing in advance.
A handful of crunchy tortilla chips can be added for extra crunch.
