Description
A vibrant and flavorful Mexican pasta salad filled with fresh ingredients and dressed with a zesty vinaigrette, perfect for gatherings or a light meal.
Ingredients
Scale
- 12 oz rotini pasta
- 15 oz can black beans, rinsed and drained
- 8 oz Jack cheese, cubed
- ½ c cilantro, packed loose and chopped
- 2 corn on the cob
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- ½ red onion, diced
- 3 green onions, sliced
- ¼ c cotija cheese
- 2 avocados, cubed
- VINAIGRETTE:
- 2 limes, juiced
- 2 oz sunflower oil
- Pinch of salt
- Pinch of pepper
Instructions
- Cook the pasta per package instruction until al dente or your desired level. Drain and let cool.
- Shuck the corn on the cob and boil it for 2-3 minutes. Once cooled, carefully cut off the corn kernels.
- Use a mason jar to shake up the vinaigrette. Add in the lime juice, oil, salt and pepper and shake it up until it looks homogenous.
- In a very large bowl combine the pasta, black beans, jack cheese, cilantro, corn, bell peppers, red onion, green onion, cotija cheese and avocados.
- Toss everything together with the vinaigrette. Serve.
Notes
- This salad can be made a day in advance, but add the avocados just before serving to prevent browning.
- Customize with your favorite veggies or proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg