I take this recipe as more of a suggestion than direction. You can vary any of the ingredients to meet your tastes. (I’d add more garlic and chili powder and less of the peppers and beans, but that’s me.) Just keep the ratio of pasta to vinaigrette about the same – you can adapt as you go, And taste as you go.

Prep time: 35 minutes

Cook time: 10 minutes to 15 minutes

Makes 11 cups; serves 10 to 12

INGREDIENTS FOR THE VINAIGRETTE:

3 cloves garlic

3 medium limes

1/3 cup extra-virgin olive oil

2 tsp ground cumin

1 tsp kosher salt, plus more as needed

1 tsp dried oregano

1/2 tsp each chili powder and freshly ground black pepper

FOR THE PASTA SALAD:

1/2 medium red onion

12 ounces dried short pasta

1 pint grape or cherry tomatoes, cut in half

1 medium orange bell pepper, diced

1 medium jalapeño pepper, minced

1 can each black-eyed peas and black beans

1 1/2 cups corn kernels (fresh, frozen, or canned)

1/2 bunch fresh cilantro or parsley leaves, chopped.

Bring a large pot of heavily salted water to a boil. Meanwhile, make the vinaigrette:

Finely grate garlic and zest limes (about 1 1/2 Tbsp) into a small bowl or jar. Juice the limes until you have 1/4 cup, and add. Add olive oil, ground cumin, 1 tsp kosher salt, oregano, chili powder, and black pepper. Seal the jar and shake well to combine and emulsify, or whisk if using a bowl.

Transfer about half of the vinaigrette (about 1/3 cup) to a large bowl. Dice onion (about 3/4 cup). Add to the bowl and stir to coat with the vinaigrette.

Cook pasta according to package directions until al dente. Meanwhile, prepare the following, adding each to the vinaigrette in the large bowl as you go:

Add diced bell pepper (about 1 1/4 cups) and minced jalapeño pepper (about 2 Tbsp). Drain and rinse black-eyed peas and black beans. Add corn kernels. Stir to coat with dressing.

Drain and rinse cooked pasta with cold water. Add the pasta to the bowl and toss to coat. When ready to serve, add 1/4 cup chopped cilantro or parsley, add with reserved vinaigrette to the salad, and toss to coat. Taste and season with more kosher salt as needed. Serve.