The Cowboy Caviar with Quinoa is the ultimate for your next backyard barbecue, potluck, or weekly meal prep. Our version of this recipe has a zesty dressing and the fiber-rich addition of whole grains. It is a colorful, satisfying bean salad that works well as a dip with tortilla chips or as a side salad.
Why You’ll Love This Recipe
- Packed with Plant-Based Protein: Mixing a traditional bean salad with cooked quinoa creates a complete meal that provides plant-based protein to keep you feeling satisfied.
- Fresh and Vibrant Flavors: The combination of corn, red bell pepper, and a citrus dressing brings just the right amount of crunch and zest to every single bite.
- Incredibly Easy to Meal Prep: This salad actually tastes even better the next day as the ingredients marinate together, making it a reliable grab-and-go lunch option.
- A Total Crowd-Pleaser: Whether you serve it as a delicious appetizer with corn chips or a side salad, this dish is a welcome addition to any dinner table.
Ingredient Notes
- Uncooked Quinoa: Spreading it out to cool completely ensures your salad stays perfectly crisp and light.
- Mixture of Black Beans and Corn: Drained black beans and sweet corn form the classic foundation of any Texas caviar. You can also experiment with pinto beans, black-eyed peas, or kidney beans depending on your pantry shelves.
- Loads of Fresh Veggies: Red bell pepper, green onions, and minced cilantro bring color and freshness. You can swap the peppers for sweet cherry tomatoes or roma tomatoes if you prefer.
- Zesty Lime Dressing: A blend of olive oil, red wine vinegar, lime juice, garlic powder, and ground cumin replaces heavy bottled dressings.
- Honey: A tiny splash of honey balances out the acidity of the vinegar and lime juice.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Switch Up the Beans: While black beans are our favorite way to build this salad, you can easily use a blend of black-eyed peas and pinto beans to give it a more traditional taste.
- Add Creamy Textures: Tossing in avocado just before serving is another great addition.
- Swap the Vinegar: white wine vinegar or extra lime juice will work well as a swap.
- Vegan Cowboy Caviar Recipe Adjustments: This recipe is already naturally gluten-free and dairy-free! To make it completely vegan, simply swap the honey in the dressing for pure maple syrup.
How to Make Cowboy Caviar Quinoa Salad
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Start by cooking the quinoa. Add the quinoa and 1 1⁄2 cups water or broth to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and spread it out on a baking sheet or large plate to cool before adding it to the salad.
Step 2: While the quinoa cools, add the olive oil, red wine vinegar, lime juice, honey, salt, garlic powder, and cumin to a small bowl or jar. Whisk or shake until fully combined and set aside.
Dice the red bell pepper (or roma tomatoes), thinly slice the green onions, mince the cilantro, and finely dice the jalapeño if using. Drain and rinse the black beans and corn.
Add the cooled quinoa, black beans, corn, bell pepper, green onions, and cilantro to a large bowl. If you're adding jalapeño, toss it in now.
Step 3: Pour the dressing over the quinoa mixture and toss everything together until well coated. Taste and adjust, add extra lime juice or salt if needed. Serve cold or at room temperature!
Want More Nourishing Quinoa Recipes?
If you like this recipe, you might also like our Thai crunch quinoa salad. For a hearty dinner option, try our nutrient-dense salmon quinoa bowl with maple cider vinaigrette!
Cowboy Caviar with Quinoa FAQs
This salad holds up well! Store your leftovers in an airtight container in the refrigerator for up to 3-4 days.
If you plan on eating the entire batch of this quinoa cowboy caviar recipe the first time you serve it, adding avocado is a delicious choice! However, if you are saving it for meal prep, we recommend slicing the avocado fresh on top of individual servings so it doesn't brown in the fridge.
Yes, absolutely! Swap the honey for an equal amount of maple syrup.
Other Savory Side Dishes
If you make this Cowboy Caviar with Quinoa recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Cowboy Caviar With Quinoa
Ingredients
For the quinoa mix:
- ¾ cup uncooked quinoa
- 1, 14.5 ounce can black beans, drained and rinsed
- 1, 14.5 ounce can corn, drained
- 1 red bell pepper or 2 small roma tomatoes, small diced
- 4 green onion stalks, thinly sliced
- ½ cup cilantro, minced
Optional:
- 1 jalapeño, seeds removed
- 1 avocado, diced
For the dressing:
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice (plus more for serving)
- 1 teaspoon honey
- ½ teaspoon salt (plus more to taste)
- ¾ teaspoon garlic powder
- ¾ teaspoon cumin
Instructions
- Start by cooking the quinoa. Add the quinoa and 1 1⁄2 cups water or broth to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and spread it out on a baking sheet or large plate to cool before adding it to the salad.
- While the quinoa cools, add the olive oil, red wine vinegar, lime juice, honey, salt, garlic powder, and cumin to a small bowl or jar. Whisk or shake until fully combined and set aside.
- Dice the red bell pepper (or roma tomatoes), thinly slice the green onions, mince the cilantro, and finely dice the jalapeño if using. Drain and rinse the black beans and corn.
- Add the cooled quinoa, black beans, corn, bell pepper, green onions, and cilantro to a large bowl. If you're adding jalapeño, toss it in now.
- Pour the dressing over the quinoa mixture and toss everything together until well coated. Taste and adjust, add extra lime juice or salt if needed. Serve cold or at room temperature!
Notes
- Save time/prep ahead: Cook the quinoa the night before and let it chill in the fridge overnight. Having the grain completely cooled means you can chop your veggies, shake up the dressing, and assemble the whole salad in under 10 minutes the next day.
- Dietary variations: This salad is naturally gluten-free and dairy-free. For a strict vegan variation, substitute the honey in the dressing ingredients for pure maple syrup or organic agave nectar.
- The recipe can be found on My Fitness Pal by searching "BWB Cowboy Caviar with Quinoa." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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