High Protein Dense Bean Salad with Cowboy Caviar and Citrus Vinegarette

Name: High Protein Dense Bean Salad with Cowboy Caviar and Citrus Vinegarette
Prep time: 15 min
Yield: 6 to 8 servings
Cuisine: American
Ingredients: *For the Salad:; 1 red bell pepper, diced; 1 green bell pepper, diced; ½ red onion, diced; 1 (24 oz.) jar Paisley Farm Cowboy Caviar, drained and rinsed; 1 (15.5 oz.) can chickpeas, drained and rinsed; 2 cups cooked quinoa (cooled to room temperature or colder); ¾ cup crumbled feta cheese; ¼ cup minced cilantro, plus more for garnish (optional); Flaky salt for garnish (optional); *For the Dressing:; 5 tbsp. extra virgin olive oil (or regular olive oil); 5 tbsp. orange juice; ¼ cup lemon juice; 2 tsp. maple syrup or honey; 1 – 2 tbsp. apple cider vinegar (white/white wine vinegar or champagne vinegar would also work); 1 tbsp. Dijon or grainy mustard; 1 garlic clove, finely minced; ¼ tsp. salt, or to taste; 1/8 tsp. black pepper, or to taste

Recipe and photography by Abby Mosler, @SweetRindandSalt. This High Protein Dense Bean Salad with Paisley Farm Cowboy Caviar and Citrus Vinaigrette is a fresh, colorful recipe that's loaded with protein, fiber, and vibrant flavor. Made with Paisley Farm Cowboy Caviar, chickpeas, quinoa, crisp bell peppers, feta cheese, and a homemade citrus vinaigrette, this hearty bean salad is perfect for healthy lunches, meal prep, summer cookouts, picnics, and potlucks. Every bite is packed with wholesome ingredients that make this salad both satisfying and refreshing. Best of all, it can be made ahead of time, allowing the flavors to blend together for an even better taste the next day. Whether you're looking for a high-protein salad, a dense bean salad recipe, a healthy quinoa salad, or a new way to enjoy Paisley Farm Cowboy Caviar, this easy recipe is a delicious choice for any occasion.

Cuisine

American

Ingredients

*For the Salad:

1 red bell pepper, diced

1 green bell pepper, diced

½ red onion, diced

1 (24 oz.) jar Paisley Farm Cowboy Caviar, drained and rinsed

1 (15.5 oz.) can chickpeas, drained and rinsed

2 cups cooked quinoa (cooled to room temperature or colder)

¾ cup crumbled feta cheese

¼ cup minced cilantro, plus more for garnish (optional)

Flaky salt for garnish (optional)

*For the Dressing:

5 tbsp. extra virgin olive oil (or regular olive oil)

5 tbsp. orange juice

¼ cup lemon juice

2 tsp. maple syrup or honey

1 – 2 tbsp. apple cider vinegar (white/white wine vinegar or champagne vinegar would also work)

1 tbsp. Dijon or grainy mustard

1 garlic clove, finely minced

¼ tsp. salt, or to taste

1/8 tsp. black pepper, or to taste

Instructions

In a large mixing bowl, add the bell peppers, red onion, cowboy caviar, chickpeas, quinoa, feta cheese, and cilantro (if using). Gently mix until everything is incorporated. Set aside.
Next, add the extra virgin olive oil to a small mixing bowl, followed by the orange juice, lemon juice, maple syrup or honey, apple cider vinegar, mustard, minced garlic, salt, and pepper. Whisk vigorously until well combined and slightly emulsified. Pour over the salad. Gently mix until everything is coated in dressing. Sprinkle with minced cilantro and flaky salt, if desired, and serve.
NOTE: This can be made a day in advance and placed covered in the refrigerator until ready to eat! Just wait to add the flaky salt until right before serving so it doesn’t dissolve into the salad.

High Protein Dense Bean Salad with Cowboy Caviar and Citrus Vinegarette

Ingredients

Instructions

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