This bright, no-tomato cowboy caviar blends garden-fresh and foraged ingredients for a summery, nutrient-packed bowl. Wild purslane leaves, mustard greens, and mango bring a beautiful mix of bitter, sweet, and earthy notes—all tied together with the traditional avocado and corn mixture and a generous splash of maple-laced dressing.
I only plan menus around what the deer avoid, and that rules out corn in my own garden—but if you’re lucky enough to grow your own fresh corn, even better! I used frozen corn and riced cauliflower because they were there in my freezer, needing to be used up.
Ingredients – Salad:
1½ cups corn (fresh or frozen)
1 cup riced cauliflower
1 (15-oz) can black beans, drained and rinsed
½ cup chopped red or white onion
1 ripe mango, peeled and diced
½ cup purslane leaves (stems removed)
¼ cup finely chopped mustard greens (or to taste)
2 tablespoons chopped cilantro or crushed green coriander seeds
1 avocado, diced (add just before serving)
Ingredients – Dressing:
Juice of 1 lime
2 tablespoons vinegar (apple cider or red wine work well)
1 tablespoon maple syrup
½ teaspoon ground cumin
¼ teaspoon smoked paprika
Pinch of chili flakes or cayenne (optional)
Salt and pepper, to taste
Instructions:
- Prep the base:
Cook the corn and riced cauliflower together in a skillet or saucepan with a splash of water until just tender. Let cool completely. - Make the dressing:
In a small bowl or jar, whisk together the lime juice, vinegar, maple syrup, and spices. Taste and adjust. This recipe makes a generous amount to coat everything well. - Mix the salad:
In a large bowl, combine the cooled corn and cauliflower with black beans, onion, mango, purslane, mustard greens, and cilantro or green coriander seeds. - Dress and toss:
Pour the dressing over the salad and toss thoroughly to coat. Chill for 30 minutes if you can—it deepens the flavor. - Finish with avocado:
Gently fold in diced avocado just before serving.
Notes:
Green coriander seeds (technically, their soft husks) are a citrusy, floral stand-in for cilantro leaves—ideal if your garden cilantro is bolting. Crush them with the back of a knife and chop finely. You can also use the leaves near the seed heads.
Separate purslane leaves from their stems for best texture.
This keeps well for 2–3 days in the fridge. Add fresh avocado just before serving each time.
