Description
A vibrant and creamy Cowboy Caviar Pasta Salad, packed with fresh vegetables, black beans, and a zesty lime dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 oz pasta (such as rotini or penne)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and allow to cool slightly.
- Prepare the veggies: In a large mixing bowl, combine black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and cilantro.
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until smooth.
- Combine: Add the cooled pasta to the vegetable mixture, gently toss, and drizzle the dressing over it. Stir until coated.
- Chill: Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
- Serve: Enjoy cold, garnished with extra cilantro if desired.
Notes
This salad tastes even better the next day, but add 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: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pasta salad, cowboy caviar, summer salad, vegan recipe, fresh vegetables, healthy salad