A vibrant, nutritious dish combining the best elements of a classic cowboy caviar with the delightful texture of tortellini, bursting with zesty flavors and colorful ingredients.
Ingredients
Scale:
12 ounces tortellini (fresh or frozen)
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup fresh corn (or canned, drained)
1/2 cup red onion, diced
1 bell pepper, diced (any color)
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until they are al dente, usually about 3-5 minutes. Drain and set aside to cool.
In a large mixing bowl, combine the black beans, cherry tomatoes, corn, red onion, bell pepper, avocado, and cilantro.
In a separate bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper until well combined.
Add the cooled tortellini to the vegetable mixture and pour the dressing over everything. Gently toss to combine, ensuring the tortellini and veggies are well coated.
Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.
