Dressing:
1/3 cup red wine vinegar
1 tbsp Worcestershire sauce
1 1/2 chili powder
1 tsp cumin
1 tsp pepper
2 tsp sea salt
1 tbsp minced garlic
zest and juice of 2 limes
2/3 cup olive oil
For the salad:
1 tbsp olive oil
1 package kielbasa, cubed
1 12-ounce box bow tie pasta, boiled as per box instructions, drain and rinse with cold water
1 15-ounce can black-eyed peas, rinsed and drained
1 pint cherry tomatoes, cut in half
1 1/2 cups fresh cilantro, chopped
2 ears corn, kernels removed from the cob
1 red or orange bell pepper, seeded and chopped
1 jalapeno, seeded and finely chopped
1/2 medium red onion, chopped
8 oz smoked cheddar, diced
For the dressing: In a large bowl whisk together all dressing ingredients except olive oil. Next, stream in the oil, whisking vigorously until well combined. Set aside.
In a medium skillet, heat tablespoon of olive oil. Add sausage and cook over medium high heat until lightly toasted, 4-6 minutes, stirring frequently. Remove with a slotted spoon, set aside.
In same skillet, add the corn kernels and cook about 5 minutes until starting to brown, stir frequently. Remove from heat.
Finally, add to the large bowl with the dressing the black-eyed peas, tomatoes, cilantro, corn, bell pepper, jalapeno, onion, cheese, pasta and sausage. Fold to combine well. Refrigerate at least an hour, or over night before serving.
