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Cowboy Caviaroni

Updated: Jul 7, 2023

Before I turned to a 100% plant-based diet, never would I have dared to eat this sumptuous fiber-filled dish of legumes and veggies. I was one of those folks who simply could not digest legumes of any kind. Don’t get me wrong… I love black beans, pinto beans, black-eyed peas and chickpeas, but they did not love me! That was, until, about two months into eating a totally plant-based diet when, lo and behold, my gut began to change. I’ve since learned a lot more about our individual microbiome; its diversity, and our ability to change it (and our health) with a fiber-filled diet. This is a savory, sweet and spicy dish that’s sure to satisfy your entire family!


- 1 cup macaroni

- 1/3 cup olive oil

- 3 Tbsp honey (2 Tbsp maple syrup for vegans)

- 1/4 cup apple cider vinegar

- 1 tsp garlic powder

- 1 1/4 tsp chili powder

- 1 tsp salt

- 1/4 tsp ground pepper

- 2 Roma tomatoes, diced

- 1 15 oz can black beans, drained and rinsed

- 1 15 oz can black-eyed peas, drained and rinsed

- 1 10 oz package frozen sweet corn, thawed, steamed and cooled

- 1/2 large red onion, diced

- 1/4 cup chopped cilantro

- Optional - 1 jalapeño, seeded and diced


  1. In a pot of boiling water, cook the macaroni per package instructions. Drain and rinse in cold water. Set aside.

  2. In a small bowl, whisk together the olive oil, honey (or maple syrup), vinegar, garlic powder, chili powder, salt and pepper. Set aside.

  3. In a large bowl, add the tomatoes, black-eyed peas, black beans, corn, onion and cilantro (plus optional jalapeño).

  4. Add the cooked and cooled macaroni to the mix and toss all ingredients.

  5. Pour the liquid mixture over the pasta salad and toss to coat all ingredients.

  6. Use a ladle to scoop this savory salad into bowls, and serve.



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