Cowboy Caviar Collage

Last week I went to a girls “grill” night and made this salad to share.  One of my friends brought a similar side dish and called it “cowboy caviar”  I think that is a great name and decided to steal it, I am sure she won’t mind!  I was originally inspired by this recipe.


  • 1 cup shelled edamame
  • 1 cup sweet corn; fresh, frozen, or canned (drained and rinsed)
  • 1 can black beans; drained and rinsed
  • 2 red bell peppers; diced
  • 2 small tomatoes; diced
  • 2 avocados; diced
  • 1-2 lemons or limes juiced (about 2 – 4 Tbsp)
  • 1 Tbsp extra virgin olive oil
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. garlic salt
  • 1/2 tsp. cayenne pepper
  • 1/2 cup cilantro (I love cilantro if it is not your fav. you could reduce to 1/4 c.)
  • salt and pepper to taste

I didn’t have any onion but if I had I think 1/2 diced red onion or 1 – 2 shallots would have been a nice addition!

Basically you then just add all of the ingredients in a large bowl and mix them together.  This can be served cold or at room temp.   I did wait to add the avocado and cilantro until I was ready to take the salad to the party.  The cilantro can be added earlier, I had just forgotten about it.  The avocado I waited for so it would look prettier but if you are just making for yourself you can definitely add it with the rest of the ingredients.

The next day I added some shredded chicken and ate for my lunchtime salad.  Very tasty that way as well!

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