Description
A vibrant, flavorful pasta salad combining traditional cowboy caviar with pasta for a unique twist.
Ingredients
Scale
- 8 ounces pasta (any shape, preferably fusilli)
- 1 can black beans, drained and rinsed
- 1 can corn (or frozen corn)
- 1 diced bell pepper (preferably red and yellow)
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 diced avocado
- A handful of chopped cilantro (optional)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a pot of salted water to a boil, add the pasta, and cook until al dente. Drain and rinse under cold water.
- Prep the veggies: Chop all your veggies into bite-sized pieces.
- Make the dressing: Whisk together lime juice, olive oil, cumin, salt, and pepper in a small bowl.
- Combine: In a large bowl, mix the pasta with beans, corn, bell peppers, onion, tomatoes, avocado, cilantro, and dressing. Toss gently.
- Chill: Cover and let the salad chill in the fridge for about 30 minutes.
Notes
Add diced jalapeños or hot sauce for a spicy kick. Store leftovers in an airtight container for 3-4 days, adding avocado right before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg