Ultimate Cowboy Caviar

Name: Ultimate Cowboy Caviar
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 250g sweetcorn, from a can, drained and rinsed; 250g tempeh, torn into small pieces; 250g cooked grains, from a pouch (I used mixed grains); 2 x 400g cans black beans, drained and rinsed 1 large red bell pepper, finely chopped 2 large handfuls of kale, washed, de-stemmed and finely chopped; 4 medium salad tomatoes, finely chopped; 1/2 a small red onion, finely chopped; 30g fresh coriander, finely chopped; 1 large ripe avocado, chopped; 1 red chilli, finely chopped (it if you don't like it spicy) 2 fresh jalapeños, finely chopped, or 2 tbsp pickled jalapeño, finely chopped; 2 tbsp extra virgin olive oil; 1.5 tbsp red wine vinegar; 3 tbsp lime juice; 3 garlic cloves, minced; 1 tsp sea salt; 1 tsp maple syrup; 1 tsp ground cumin; 1/3 tsp chilli flakes; 1/4 tsp freshly cracked black pepper; Sliced avocado (optional); Extra squeeze of lime juice; Chilli flakes or everything bagel seasoning; More freshly cracked black pepper

4 steps

Prep:20min

Updated at: Wed, 27 May 2026 12:43:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories501.2 kcal (25%)

Total Fat20.5 g (29%)

Carbs54.1 g (21%)

Sugars9.2 g (10%)

Protein26.9 g (54%)

Sodium1146.2 mg (57%)

Fiber16 g (57%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat your oven to 200c

Step 2

On a large baking tray, add the drained, rinsed and dried (pat it dry with a tea towel) corn, and the torn up tempeh. Add a glug of olive oil, a large pinch of sea salt, toss to coat and pop in the oven for 14-15 minutes, until the corn and tempeh is browning off nicely.

Step 3

Meanwhile, chop all the veg, fruit, and fresh herbs, and whisk the dressing ingredients together. Season the dressing to taste!

Step 4

In a large mixing bowl, add the cooked grains, black beans, chopped red bell pepper, tomatoes, the washed and chopped kale, red onion, coriander, fresh chilli and jalapeños, avo the toasted corn and tempeh, and finally the dressing on top, then toss together with salad tongs, season to taste, and portion into bowls or meal prep containers with a wedge of lime, optional sliced avocado, and a sprinkle of chilli flakes and black pepper. This will keep in the fridge in a sealed container for up to three days.

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