Cowboy Pasta Salad

Ingredients

• 1 pound bowtie pasta (cooked according to package instructions)
• 1 15.5 ounce can black beans (drained and rinsed)
• 1 15.5 ounce can black-eyed peas (drained and rinsed)
• 2 cups corn kernels (thawed if frozen)
• 1 cup grape or cherry tomatoes (quartered)
• 2 avocados (peeled, pitted, and diced)
• ½ red onion (diced)
• ¼ yellow bell pepper (or orange, finely chopped)
• ½ cup fresh cilantro (chopped)
• ½ cup pickled jalapeños (diced)
• ¼ cup olive oil
• 2 Tablespoons fresh lime juice
• 2 Tablespoons red wine vinegar
• 2 teaspoons honey
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper (fresh cracked)
• ½ teaspoon garlic powder

Steps

1. 1

   Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and rinse the pasta with cold water to cool completely.

2. 2

   Make the dressing. In a small bowl, combine the olive oil, lime juice, red wine vinegar, honey, salt, pepper, and garlic powder, then whisk together. Season with additional salt and pepper to taste, if needed.

3. 3

   Build the salad. In a large mixing bowl, combine the cooled pasta with the drained and rinsed black beans and black-eyed peas, corn kernels, tomatoes, avocado, cilantro, red onion, bell pepper, and pickled jalapeños.

4. 4

   Add the dressing. Pour the dressing evenly over the pasta mixture, then gently toss with a wooden spoon until everything is well coated.

5. 5

   Chill and serve. Cover the salad with plastic wrap and refrigerate it for at least 1 hour to chill and let the flavors meld. Before serving, give everything a gentle stir and season to taste if needed.