Name: Mexican Pasta Salad with Black Beans
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Serves 6-8
Ingredients: 12 oz (340g) rotini or fusilli pasta; 1 (15 oz) can black beans, rinsed and drained; 1 cup frozen corn kernels, thawed; 1 red bell pepper, diced; 1 small red onion, finely diced; 1 jalapeño, seeded and minced (optional); 1 cup cherry tomatoes, halved; 1/2 cup fresh cilantro, chopped; 1 avocado, diced; 3/4 cup Mexican crema or sour cream; 1/4 cup mayonnaise; 2 tbsp lime juice, freshly squeezed; 1 tbsp taco seasoning; 1/2 tsp ground cumin; 1/2 cup cotija or feta cheese, crumbled

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking. Drain thoroughly and transfer to a large bowl.
Prepare the vegetables

While the pasta cooks, prepare the vegetables. Dice the red bell pepper, red onion, and jalapeño (if using). Halve the cherry tomatoes, chop the cilantro, and dice the avocado. Keep the avocado separate until ready to serve to prevent browning.
Mix the dressing

In a medium bowl, whisk together the Mexican crema (or sour cream), mayonnaise, lime juice, taco seasoning, and ground cumin until smooth and well combined. Taste and adjust seasoning if needed.
Combine the salad ingredients

To the bowl with cooled pasta, add the black beans, corn, red bell pepper, red onion, jalapeño (if using), cherry tomatoes, and half of the chopped cilantro. Toss gently to combine.
Add the dressing

Pour the prepared dressing over the pasta mixture and toss gently until everything is evenly coated. Make sure to reach the bottom of the bowl to incorporate all ingredients.
Add the finishing touches

Just before serving, fold in the diced avocado and sprinkle with crumbled cotija or feta cheese and the remaining cilantro. Toss very gently to avoid mashing the avocado.

Mexican Pasta Salad with Black Beans

Ingredients

Instructions

Nutritional Information