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Cowboy caviar salad with heirloom tomatoes

Katrina Meynink
Katrina Meynink

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Heirloom tomatoes topped with "cowboy caviar".
Heirloom tomatoes topped with "cowboy caviar".Katrina Meynink

You will be making this salad on repeat all summer. It's crisp, crunchy and vibrant with the kind of staying power other salads can only dream of. I love this for the heirloom tomatoes layered across the base – they poke out like flower petals, absorbing all the juices that drip down from the salad, making them taste like pure heaven.

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Ingredients

  • 2 corn cobs

  • ½ green capsicum, finely diced

  • ½ red capsicum, finely diced

  • ½ yellow capsicum, finely diced

  • 1 small red onion, finely diced

  • 250g sweet cherry tomatoes, quartered

  • 1 avocado, peeled and hulled, diced

  • 2 large heirloom tomatoes, mixed in colour

  • 400g can black beans, drained and rinsed thoroughly

  • 1 cup spinach leaves, roughly chopped

  • 1½ cups chopped soft herbs (I used mint, coriander and basil)

Dressing

  • 2 tsp ground chipotle

  • juice and zest of 2 limes

  • ½ cup olive oil

  • 1 tsp ground cumin

  • 1 tsp ground coriander

Method

  1. Step 1

    Whisk together all the dressing ingredients in a bowl, adjusting the lime juice and sugar until you reach your desired acidity. Season with salt and pepper and set aside

  2. Step 2

    Steam or boil the corn until just cooked but the kernels retain freshness and bite (about 2 minutes). Slice the kernels with a knife into a large bowl.

  3. Step 3

    Add the chopped capsicum, onion and cherry tomatoes, turning gently with a spoon to combine. Add the black beans, tossing to incorporate, then add the spinach and herbs. Add most of the dressing, reserving 2 tablespoons, and let the salad sit for 1-2 minutes for the flavours to infuse.

  4. Step 4

    Meanwhile, cut the heirloom tomatoes horizontally into slices and place them across the base of a large serving platter. Spoon over the reserved dressing, then top with the salad mixture in the centre. Season again with salt and pepper and serve.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/cowboy-caviar-salad-with-heirloom-tomatoes-20221213-h28moy.html