Description
A colorful pasta salad with black beans, corn, bell peppers, and avocado tossed in a zesty lime-cumin dressing
Ingredients
Scale
- 12 oz rotini or penne pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 small red onion, finely diced
- 2 ripe avocados, cubed
- 1 cup cherry tomatoes, halved
- 4 oz pepper jack cheese, cubed
- 1/4 cup fresh cilantro, chopped
- 2 jalapeños, seeded and minced (optional)
- For the dressing:
- 1/3 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- 1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- 2. Prepare vegetables by dicing bell peppers, red onion, halving tomatoes, and cubing cheese.
- 3. Whisk together all dressing ingredients in a large bowl until well combined.
- 4. Add cooled pasta to dressing and toss to coat thoroughly.
- 5. Fold in black beans, corn, bell peppers, red onion, and cherry tomatoes.
- 6. Add pepper jack cheese and cilantro, mixing gently.
- 7. Just before serving, fold in cubed avocados.
- 8. Taste and adjust seasoning as needed.
- 9. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Add avocado just before serving to prevent browning. Store covered in refrigerator for up to 3-4 days. Refresh with extra lime juice before serving leftovers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g