Cowboy Caviar Pasta Salad

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This easy and healthy cowboy caviar pasta salad is packed with fresh vegetables, beans and livened up with a zesty vinaigrette, it's perfect for summer cookouts or as a simple and satisfying lunch option.

Prep Time15

Cook Time7

Total Time22

Course: Salad

Cuisine: American

Keyword: Cowboy Caviar Pasta Salad

Servings:

Calories: 379kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

For the pasta

115 g (1 cup) elbow macaroni or other small pasta shapes
1 tsp salt

For the salad

400 g (14oz) black beans
400 g (14oz) black-eyed peas
200 g (70z) corn, canned or fresh
1 red onion
1 red pepper
1 green pepper
3 tomatoes , seeds removed if preferred
1 avocado
1 jalapeño , red or green
small bunch coriander (cilantro)

For the dressing

1 garlic clove , minced
3 tbsp olive oil , extra virgin
1 tbsp red wine vinegar
1 lime , juiced
Pinch red pepper flakes
1 tsp salt , or to taste
½ tsp black pepper , or to taste

To serve

handful tortilla chips , plus more to serve

Instructions

Bring a pot of water to the boil. Add a teaspoon of salt and the pasta and cook until al dente, per the package instructions. Drain and set aside to cool.
Drain and rinse the canned beans and black-eyed peas.
Finely chop the red onion, bell peppers, tomato, avocado, jalapeño and cilantro/coriander into very small pieces and add them to a large mixing bowl. Top tip: the veggies should not be larger than the beans!
Add the corn, black-eyed peas and beans to the mix.
In a separate small bowl, add the garlic, olive oil, red wine vinegar, lime juice, red pepper flakes, salt and pepper and mix well.
Pour the dressing over the salad and combine everything - make sure the dressing is mixed thoroughly into the salad so there's a bit of zing in every bite.
Finally, add the cooked pasta and toss it all together before topping with some crumbled tortilla chips to serve.

Video

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