Description
A vibrant and refreshing pasta salad with black beans, corn, and creamy avocado, enhanced by zesty lime and chili flavors.
Ingredients
Scale
- 6 oz Rotini or penne pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 1 bell pepper, diced
- 1/4 cup chopped cilantro
- 1 avocado, diced
- 1 tsp chili powder
- 2 tbsp lime juice
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain and rinse under cold water.
- Prepare salad mixture: In a large mixing bowl, combine the cooled pasta with black beans, corn, tomatoes, onion, and bell pepper. Toss gently.
- Make the dressing: Whisk together chili powder, lime juice, olive oil, salt, and pepper in a small bowl.
- Combine and toss: Pour dressing over salad mixture and toss to coat evenly.
- Fold in avocado: Gently fold in diced avocado before serving.
- Chill: Let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made a day in advance. Add avocado right before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta salad, Mexican salad, summer salad, vegetarian, quick recipe