Cowboy Caviar Chopped Salad

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Easy

This is not a slutty brownie.

In fact this is quite opposite of a slutty brownie.

Chopped Cowboy Caviar Salad 1

This is a Cowboy Caviar Chopped Salad. And it’s pretty much the salad of my dreams.

You know how sometimes you just happen to overindulge a bit too much. Well that was basically me this weekend. And now I’m craving some healthy, bright, fresh food. And this Cowboy Caviar Chopped Salad solves pretty much all my problems. Except for what freaking color to pick for my bridesmaids dresses. You see, I’m thinking of just picking a color and then having all my fabulous friends pick whatever dress they want in that color. That way everyone gets to wear something that fits their body and that they might actually wear again. Because let’s be honest… some of those bridesmaid dresses will forever be stuffed in the back of my closet. So you see, now I have to pick a color. And it’s tough. What do you think? Coral? Pink? Black? Neutrals? I need your help here guys!

Okay, back to the salad.

It’s full of a few of my favorite veggies, black beans, red peppers, roasted corn and of course guacamole. And I’m sure I don’t even need to explain for love for guacamole. Let’s just say that I’m obsessed with everything avocado.

Not only is this loaded Cowboy Caviar Chopped Salad healthy, but it takes only a few minutes to throw together and sometimes, that’s exactly what I need after a long day of cooking for my clients.

You can use pretty much any of my guacamole recipes to top this salad. There is a whole assortment on them here to choose from. Pretty much you can’t go wrong with any of them… Guacamole Central!  I’m just gonna go out there and say that the goat cheese guacamole would be particularly awesome in this salad. Just saying.

Here’s the recipe…

Cowboy Caviar Chopped Salad

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By:
Gaby Dalkin
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Servings:
0
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Ingredients

  • 1 cup roasted corn
  • 1 cup cooked black beans
  • 1 red bell pepper chopped
  • 2 heads romaine lettuce outer leaves discarded, rinsed, dried and chopped
  • 1 cup guacamole recipe above
  • 1 cup packed cilantro
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp honey

Instructions

  • Toss together the roasted corn, black beans, red bell pepper, and romaine lettuce. Set aside.
  • Prepare the guacamole. (recipe above) and set aside
  • Combine the cilantro, olive oil, lime juice, salt, pepper and honey in a blender or food processor and blend for 60 seconds until everything is well combines.
  • Drizzle the dressing on top of the salad, a little bit at a time until properly dressed. Season with extra salt and pepper as needed. Top with guacamole and serve.
Cowboy Caviar Chopped Salad: Chef Vision

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28 comments

  1. Abby

    Neutral or navy blue always looks pretty to me. I wish I was having this salad for lunch today!

  2. Lucy Lean

    This salad looks delicious.
    As for Bridesmaids color – why not avocado?!!! Just kidding – I vote for a turquoise blue – goes well with all skin tones, doesn’t wash people out, is fun and vibrant and young – that or the little black dress… There’s something very classic about black and white.

  3. Emilie @ Emilie’s Enjoyables

    This is my absolute favorite kind of salad as well. My wedding is this October and I’m having my girls wear a deep dark purple color. Good luck choosing, it is a little nerve-wracking 🙂

  4. Virtually Homemade – Liz

    Hi Gaby.
    How fun picking bridesmaid colors! I love neutral colors, especially a pewter gray.
    I’m obsessed with avocado too. I’ve been known to eat it for breakfast. I like it with a squeeze of lime and some coarse sea salt – real simple. Your salad looks like the perfect dinner!

  5. Ann P.

    omgosh this looks like a way better version of Chipotle’s burrito bowls. YUMMM! As for bridesmaid’s dresses… hmmm! I love the color green! Depending on the shade, it would fit for any season that you get married in!

  6. aida mollenkamp

    Gaby, I think Ann P. is on to something. If you already love guacamole AND are having a late-night guac bar, then maybe that’s a sign that the dresses should be green (though not avocado color)!

  7. Marly

    I agree with Ann P. I was thinking the same thing – this looks like a homemade version of Chipotle’s Burrito Bowl…which now means I can have it any time night or day. Thanks!

  8. Mimi Avocado

    Any salad with guacamole and the word “cowboy” in it will be hit here at the ranch! We’re sharing a link on our Facebook page today…Facebook/Avocados_Direct. Thank you!

  9. Mimi Avocado

    Lucy has a great idea there…Avocado would be a perfect color! In fact, come on down to the ranch (or check the photo on my blog page) to see all the colors in an avocado tree….there are many shades…it’s gorgeous! Talk to Ben about your guacamole bar!

  10. Jill

    Down here in the South we call it Redneck Cavier and use Black Eye Peas (in place of Black Beans), Roasted Corn, Rotel with Cilantro and Lime (drained), Vidalia Onions, Jalapenos, Garlic, Olive Oil, Red Wine Vinegar and fresh Cilantro.

  11. Deborah

    I’m craving a good salad right now, and this sounds fantastic. Especially with that guacamole on top!

  12. marla

    HA! I remember that dilemma well. I went with black & let each bridesmaid choose their own floor length dress ~ that they could wear again & again. Even while eating cowboy caviar salad!

  13. Marissa Mullen

    Picking a dress shade and letting the ladies pick is what I did and it worked out great! I also selected the fabric and “designer”. We went with Alfred Sung…..which is available online, in a million silhouettes, affordable and in a LOT of bridal boutiques. I also had them pick thier own shoes! If I had had a smaller bridal party, I think it would have looked awesome to have printed dresses too and mix that in with a base color. Good luck!

  14. Angelica

    Went home for lunch yesterday after reading this post knowing that I had everyone of these ingredients and dying for this type of salad. The dressing was a nice tangy touch to this salad! I’m having it again today. I throw in some chopped green onions and ready to guac & roll!!! Thanks again for another hit recipe!

  15. Tangent Tuesday — Koko Likes

    […] left: Cuban Black Beans and Cilantro Rice and Pineapple and Chicken Salad/ Fried Goat Cheese Salad/ Cowboy Caviar Chopped Salad/ Chopped Chipotle Ranch Salad and Cheesy Spinach and Artichoke […]

  16. Robyn

    made this for dinner tonight with some quick fish tacos – AMAZING!!! that cilantro/honey/lime dressing is so fresh!

  17. Bob

    Just had to say Im with you as an advocado freak!!! Had to cut back a bit as recent heart probs. But advocado and crispy bacon bits on toast at anytime of the day cant be beat. 6 months in a Mexican beach hut gave me my addiction as well as various types of fish tacos.
    Hope all went well.

  18. Jen

    How many servings is this? You have two whole heads of lettuce. I’m just me all by myself, so I don’t want to make a massive amount of salad that I can’t eat, so wondering how I can divide it up.