Zesty Cowboy Caviar Salad with Avocado Oil Dressing
A colorful, protein-packed bean and sweet corn salad tossed with crisp bell peppers, fresh cilantro, and a tangy avocado oil dressing. Easy to make ahead for quick, nourishing lunches throughout the week.
Prep
15 min
Cook
0 min
Total
45 min
Makes
4 servings
Created together. Shared with you.
Made by Danielle + Lila
Danielle created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
0 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Colander · Whisk · Mixing bowl
Time saver
Make Ahead: This salad tastes even better the next day as the legumes absorb the tangy vinaigrette. Store in an airtight container in the fridge for up to 4 to 5 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 5 steps complete
Next: Rinse 62
- 01
Rinse 62
Rinse 62.5g of black-eyed peas, 62.5g of black beans, and 50g of sweet corn under cold water in a fine-mesh colander, then drain thoroughly.
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Combine the drained black-eyed peas
In a large mixing bowl, combine the drained black-eyed peas, black beans, and sweet corn with 113.5g of diced roma tomato, 37.5g of diced red onion, 30g of diced green bell pepper, 30g of diced red bell pepper, and 0.25 cup of finely chopped fresh cilantro.
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Whisk together 2 tbsp of avocado oil
In a separate small bowl or glass measuring cup, whisk together 2 tbsp of avocado oil, 1 tbsp of white wine vinegar, 0.25 tsp of chili powder, and a small pinch of salt until well emulsified.
Look for: well emulsified
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Pour the dressing over the salad mixture…
Pour the dressing over the salad mixture and gently toss with a spoon until all ingredients are evenly coated.
Look for: all ingredients are evenly coated
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Cover the bowl and chill in the…
Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.
Allow: 30 minutes
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