In a large serving bowl, mix together all of the Cowboy Caviar ingredients except for the avocado and the Tillamook cheese. In a separate bowl, mix together all of the dressing ingredients. Pour the dressing over the salad and let the mixture marinate for about 30 minutes.
Right before serving add in the avocado and sprinkle with the Tillamook Mexican cheese blend-YUM!
TAKE TO WORK LUNCH:
In a clean Mason jar, fill the bottom of the jar with the Cowboy Caviar. Then layer in about ½ cup of cooked brown rice. Last into the Mason jar is some chopped lettuce and a sprinkle of Tillamook cheese. The dressing (already in the previously made Cowboy Caviar) is at the bottom so it won’t get the lettuce soggy. The rice serves as a barrier for the lettuce and helps to give more structure to the salad.
Key point: I try to include beans in my diet at least 3 days per week.
Here’s why: Beans are complex carbohydrates with both soluble and insoluble fiber (which have tons of other benefits form balancing blood sugar to removing bad cholesterol from your system). Due to the high fiber content, I stay fuller longer, which keeps me away from late night grazing or the mid-afternoon munchies.