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Flavorful Cowboy Caviar Pasta Salad Recipe with Zesty Jalapeño Lime Vinaigrette

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A vibrant and zesty pasta salad bursting with fresh flavors, black beans, corn, and a spicy jalapeño lime vinaigrette. Perfect for summer gatherings and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 8 ounces (225 grams) small pasta shapes like elbow macaroni or shells
  • 1 can (15 ounces/425 grams) black beans, drained and rinsed
  • 1 cup (150 grams) fresh or frozen (thawed) corn kernels
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 medium red bell pepper, finely diced
  • 1 small red onion, finely chopped
  • 1 small jalapeño, seeded and minced
  • ½ cup fresh cilantro, chopped (optional)
  • ¼ cup (60 ml) fresh lime juice
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 ripe avocado, diced (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold running water to stop cooking and cool it down. Set aside in a large mixing bowl.
  3. While the pasta cooks, finely chop 1 small red onion, 1 red bell pepper, and halve 1 cup (150 grams) of cherry tomatoes. Mince 1 seeded jalapeño. Chop ½ cup fresh cilantro if using.
  4. Drain and rinse 1 can (15 oz/425 grams) black beans. If using frozen corn, thaw about 1 cup (150 grams) and drain any excess water.
  5. In a small blender or bowl, combine ¼ cup (60 ml) fresh lime juice, ⅓ cup (80 ml) extra virgin olive oil, 1 tablespoon (15 ml) honey, 1 teaspoon ground cumin, and a pinch of salt and pepper. Blend or whisk vigorously until emulsified and smooth.
  6. Add the black beans, corn, chopped veggies, and cilantro to the cooled pasta. Pour the jalapeño lime vinaigrette over everything and gently toss until evenly coated.
  7. Dice 1 ripe avocado and fold it in gently right before serving to prevent browning (optional).
  8. Let the salad sit in the fridge for at least 30 minutes before serving to let flavors meld. Taste and adjust salt, pepper, or lime juice right before plating.

Notes

Rinse pasta after cooking to remove excess starch and prevent mushiness. Adjust jalapeño heat by removing seeds or using milder peppers. Add avocado just before serving to avoid browning. Let salad chill for at least 30 minutes for best flavor. Use agave instead of honey for vegan version. Swap pasta for quinoa or gluten-free pasta for gluten-free option.

Nutrition

Keywords: cowboy caviar, pasta salad, jalapeño lime vinaigrette, summer salad, black beans, corn, easy pasta salad, healthy salad, vegetarian, gluten-free option

Find it online: https://cravemila.com/flavorful-cowboy-caviar-pasta-salad-recipe-with-zesty-jalape-n-o-lime-vinaigrette-easy-and-perfect-for-summer/