Description
A vibrant and refreshing salad with the flavors of cowboy caviar and hearty pasta, perfect for summer gatherings.
Ingredients
Scale
- 2 8 oz boxes of pasta shells (chickpea pasta recommended)
- 1 can drained and rinsed black beans
- 1 can drained and rinsed black-eyed peas
- 1 can drained sweet corn
- 1 green bell pepper
- 2 bell peppers (orange, red, or yellow)
- 1/2 red onion
- 1 pint cherry or grape tomatoes
- 1/4 cup chopped cilantro
- 2–3 limes juiced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp maple syrup
- 6 oz feta cheese (vegan or regular)
- Salt to taste
Instructions
- Boil water and cook the pasta according to package directions, reducing time by 1-2 minutes for a firmer texture. Let cool.
- Dice the onion and bell peppers into small pieces.
- Cut the cherry or grape tomatoes in half.
- Finely chop the cilantro.
- Drain and rinse the black beans, black-eyed peas, and sweet corn.
- In a bowl, mix olive oil, red wine vinegar, lime juice, and maple syrup to create dressing.
- In a large bowl, combine cooled pasta, onions, peppers, beans, corn, tomatoes, and cilantro. Toss together, then add dressing and feta cheese. Mix well to combine.
Notes
Customize with different beans or add diced jalapeños for a spicy kick. Use vegan feta for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg