Description
A vibrant, easy pasta salad inspired by classic cowboy caviar, perfect for parties, potlucks, and make-ahead meals.
Ingredients
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12 ounces (340 g) rotini or bowtie pasta
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1 cup (170 g) cooked black beans, rinsed and drained
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1 cup (170 g) cooked kidney beans, rinsed and drained
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1 cup (165 g) sweet corn kernels
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1 cup (150 g) cherry tomatoes, halved
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1 cup (150 g) diced red bell pepper
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1 cup (150 g) diced green bell pepper
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½ cup (75 g) diced red onion
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1 medium avocado, diced (about 150 g)
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¼ cup (15 g) chopped fresh cilantro
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⅓ cup (80 ml) olive oil
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¼ cup (60 ml) fresh lime juice
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1 tablespoon honey or maple syrup
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Cook pasta in salted boiling water until al dente. Drain and rinse with cold water.
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In a large bowl, combine pasta, beans, corn, tomatoes, bell peppers, onion, and cilantro.
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Whisk olive oil, lime juice, honey, cumin, chili powder, garlic powder, salt, and pepper.
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Pour dressing over salad and toss well.
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Gently fold in avocado just before serving.
Notes
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Add avocado right before serving for best texture.
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Adjust seasoning after chilling for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes