Cowboy Pasta SAlad
Cowboy salad is an old standard, but adding pasta and our oils and vinegars makes it even more tasty.
2 1/2 cups uncooked small shell pasta
1 15 oz. can black beans, drained and rinsed
1 15 oz. can red kidney beans, drained and rinsed
2 cups corn kernels
2 cups cherry tomatoes, halved
1/2 cup chopped green onions
1/2 cup chopped red onion
1 1/2 cup shredded cheddar cheese
1/3 cup Chipotle Olive Oil
1/3 cup Sicilian Lemon Balsamic Vinegar
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon dijon or favorite mustard
Cook pasta according to package directions. Rinse, drain and cool. Simmer the corn kernels in water for about a minute. Drain and let cool.
In a large bowl, combine the pasta, beans, corn, tomatoes, onions, and combine. Sprinkle with the cheese.
In a small jar, combine the oil, vinegar, seasonings and mustard. Shake to combine. Pour over the salad and toss. Chill 1/2 hour or longer. Serve.
** I also like this salad with Cilantro & Roasted Onion Olive Oil and Serrano Honey Balsamic Vinegar. Other combinations would work as well.