"Cowboy caviar has been around for a while, but as is often the case these days, it reached center stage on the back of viral social media posts. For a while, food-focused feeds were filled with various renditions of the simple bean salad, as influencers and home cooks alike gave us their unique renditions. But here's a whole new take on that recent favorite dish: cowboy caviar pasta salad."
"As the dish has evolved, it has veered closer and closer to a corn and bean salsa, full of plenty of beans and fresh veggies. Here, of course, we switch things up, making the base of the salad ditalini, a small noodle that fits in perfectly with the beans, corn kernels, and diced veggies, maintaining the texture while also letting the dish stand on its own as a meal"
"With tender pasta, plenty of crisp veggies, and a tangy, smoky vinaigrette, this cowboy caviar pasta salad is already pretty wonderful. But when you cap it off with fresh cilantro, creamy avocado, and salty cotija, it is really something else. Whether you're just eating a big bowl for lunch, or you're serving this as a side dish alongside that brisket that's been in the smoker all day, this cowboy caviar doesn't miss."
Cowboy caviar began as pickled black-eyed peas marinated in oil, vinegar, garlic, onion, salt, and pepper and has evolved into a corn and bean salsa with fresh vegetables. The pasta salad swaps the traditional base for ditalini, combining tender pasta with beans, corn, cherry tomatoes, diced bell peppers, and red onion. A tangy smoky vinaigrette of cider vinegar, honey, smoked paprika, cumin, garlic and onion powders, and olive oil seasons the salad. The finished dish is topped with cilantro, cubed avocado, and crumbled cotija and can serve as a standalone meal or a side for smoked meats.
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