Description
A vibrant and flavorful Mexican Pasta Salad that combines pasta with black beans, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1 bell pepper (any color), diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, black beans, cherry tomatoes, corn, bell pepper, red onion, cilantro, and avocado.
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients.
- Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added protein, consider adding grilled chicken or shrimp to the salad.
- Substitute the avocado with diced cucumber for a lighter option or add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg