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Cowboy Salad 2
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

Pinch salt

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.