This Ground Turkey Cowboy Caviar Salad is a hearty, protein-packed salad that’s perfect for that low-carb lunch or dinner.

It’s bathing suit season folks! So that means it’s time to put all our naughty ways behind us and move full steam ahead into a healthier way of life right?

It’s time to cut out the cookies and chips and break out the big ‘ole plate of super delicious grass clippings drizzled in some God awful diet dressing….right?

Hello? Ya buyin’ what I’m sellin’?

Heck no! That’s not how we do things here at the BHK!

We healthy things up with totally tasty dishes like this Ground Turkey Cowboy Caviar Salad.

First off, have you heard of Cowboy/Texas Caviar?

It’s always been one of my faves.

What is Cowboy/Texas Caviar?

Cowboy Caviar, also called Texas Caviar, is a salad/dip made of black eyed peas and veggies like corn, tomatoes and peppers that’s tossed with a vinaigrette-style dressing. It’s often served with tortilla chips.

Why You’ll Love this Recipe

If you’re trying to cut out some carbs, go low fat and high protein, this is the salad for you.

Classic Cowboy Caviar is hearty as is, but I’ve made it even heartier by adding some spicy ground turkey meat, so you’ll feel more satisfied after eating.

Ingredients You’ll Need

olive oil
ground turkey meat
chili powder
ground cumin
garlic powder
onion powder
oregano
coarse kosher salt and pepper
red pepper flakes
canned black-eyed peas
corn
green bell pepper
red onion
grape tomatoes
jalapenos
garlic
red wine vinegar
granulated sugar

Step-By-Step Instructions

The first step is to heat your olive oil in a large skillet over medium-high heat, then you’ll add your ground turkey and cook, breaking up the meat with a spatula, until no longer pink. You will drain the fat and then add spices and water and mix until well combined. Cook until water evaporates, about 5 minutes. Remove from heat and add cooked meat to a large serving bowl to cool a bit.

The second step is to add the black eyed peas, corn, green pepper, red onion, tomatoes, jalapenos and garlic to the bowl with the cooled meat.

The third step is to make the dressing for your salad by whisking together all the vinaigrette ingredients. Toss the meat/veggie mixture with the dressing until well combined.

This salad is perfect for lunch or dinner or even served as an appetizer with some tortilla chips.

Healthy doesn’t need to mean boring and bland. This salad will tickle your taste buds yet not wreck your waistline. Hope you guys give it a try!

Please me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

A Few Cook’s Notes for Ground Turkey Cowboy Caviar Recipe:

I have served this as a salad for lunch, as a dinner and also as an appetizer with tortilla chips for dipping.

I like to serve this salad at room temperature.

It’s perfect for meal prep for the week too.

I added green pepper, but you can substitute red, yellow or orange pepper.

More Delicious Salad Recipes

The BEST Chopped Wedge Salad

Naked Burger Salad

Spicy Sweet Potato Salad

Ground Turkey Cowboy Caviar Salad

Author: MaryAnn Dwyer

Servings: 6 servings

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This Ground Turkey Cowboy Caviar Salad is a hearty, protein-packed salad that's perfect for that low-carb lunch or dinner.

Prep Time 20

Cook Time 10

Total Time 30

Ingredients

1 Tbsp. olive oil
1 lb. ground turkey meat
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. red pepper flakes
3/4 cup water
1 15.8-oz. can black eyed peas, rinsed and drained
1 11-oz. can corn, drained
1 cup green bell pepper, finely chopped
1/2 cup red onion, finely chopped
1 cup grape tomatoes, quartered
1/3 cup jalapenos, seeded and finely chopped
2 cloves garlic, minced

Vinaigrette Dressing

1/3 cup olive oil
1/4 cup red wine vinegar
1 tsp. granulated sugar
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking up the meat with a spatula, until no longer pink. Drain fat and return to heat. Add spices and water and mix until well combined. Cook until water evaporates, about 5 minutes. Remove from heat and add cooked meat to a large serving bowl to cool a bit.
To the cooled meat, add the black eyed peas, corn, green pepper, red onion, tomatoes, jalapenos and garlic.
In a small bowl, whisk together the vinaigrette ingredients. Toss the meat/veggie mixture with the dressing until well combined. Serve immediately on a platter or as an appetizer with tortilla chips.

Notes