Cowboy Caviar Salad
- Prep
- 15m
- Cook
- 10m
- Total
- 25m
Ingredients
For 2
- 160 g Sweetcorn kernels, drained if canned
- 120 g Frozen edamame, shelled
- 1/2 Red onion, diced
- 1 Red pepper, diced
- 2 Vine tomatoes, about 100g (⅔ cup), diced
- 15 g Fresh parsley, chopped
- 6-7 Jalapeño slices from a jar, drained and diced
- 230 g Cooked black beans, rinsed and drained if canned
- 30 ml Extra virgin olive oil, plus more to cook
- 1/2 Lemon, juice and grated zest
- 2 Garlic cloves, grated
- 1 tbsp Nutritional yeast
- 1 tsp Red wine vinegar
- 1/2 tsp Maple syrup
- 1/2 tsp Ground cumin
- — Salt
- — Black pepper
- — Tortilla chips
Method
Notes
🌱 Plant Points: 12
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days. Store tortilla chips separately.
❄️ Freezer: Not suitable for freezing.
💡 If using frozen corn, make sure it's fully thawed and patted dry first so it chars rather than steams.
💡 Nutritional values are approximate and calculated per serving:
Nutrition
Approximate, per serving.
| Calories | 467 kcal |
| Fat | 19 g |
| Carbohydrates | 59 g |
| Sugars | 13 g |
| Fibre | 16 g |
| Protein | 22 g |
| Iron | 6 mg |
| Zinc | 3 mg |
| Calcium | 130 mg |
| Magnesium | 170 mg |