Ingredients
- ½ cup olive oil
- 1 garlic clove, minced and smashed with the side of a knife to make a paste
- 3 tablespoons honey
- 1 lime, zested and juiced
- ¼ cup apple cider vinegar
- 1 ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 pound pasta (radiatori or your favorite shape)
- 2 cups grape tomatoes or cherry tomatoes, sliced in half horizontally
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 ½ cups sweet corn, frozen and thawed
- 1 red onion, diced
- ½ cup diced red bell pepper
- ½ cup diced yellow bell pepper
- 1 jalapeno, seeded and diced
- 1 cup chopped cilantro or parsley
- Chopped fresh cilantro (for serving)
- Crumbled Cojita cheese (for serving)
Instructions
- In a small bowl, whisk together the olive oil, garlic, honey, lime zest, lime juice, apple cider vinegar, chili powder, cumin, garlic powder, salt, and pepper. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a large bowl, combine the tomatoes, black-eyed peas, black beans, corn, onion, bell peppers, jalapeno, and cilantro.
- Add the cooked pasta to the salad ingredients and toss gently to combine.
- Pour half of the vinaigrette over the salad and toss again to coat. Reserve the remaining dressing for later.
- Cover the salad and chill for one hour.
- Just before serving, pour the remaining dressing over the salad, and garnish with chopped fresh cilantro and crumbled cojita cheese if desired.
Notes
- For a spicier kick, keep the seeds in the jalapeno.
- Use any pasta shape you prefer, but radiatori works best for holding the dressing.
- For a dairy-free version, skip the Cojita cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
