Name: Mexican Tortellini Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 6-8
Ingredients: 1 pound (450g) cheese tortellini, fresh or frozen; 1 cup black beans, rinsed and drained; 1 cup corn kernels, fresh or frozen (thawed); 1 red bell pepper, diced; 1/2 red onion, finely diced; 1 jalapeño, seeded and minced (optional); 1/2 cup fresh cilantro, chopped; 1 avocado, diced; 3/4 cup Mexican crema or sour cream; 1/4 cup mayonnaise; 2 tablespoons lime juice; 1 tablespoon taco seasoning

Instructions

Cook the tortellini

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente, usually 7-9 minutes. Drain and rinse under cold water to stop the cooking process.
Prepare the vegetables

While the tortellini cooks, prepare all the vegetables. Dice the red bell pepper, red onion, and jalapeño. Chop the cilantro. If using fresh corn, cut kernels from the cob. Dice the avocado just before assembling to prevent browning.
Make the dressing

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

Add the cooled tortellini, black beans, corn, bell pepper, red onion, jalapeño (if using), and half of the cilantro to the bowl with the dressing. Gently fold everything together until evenly coated.
Add finishing touches

Gently fold in the diced avocado. Sprinkle the remaining cilantro on top for garnish. For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Mexican Tortellini Salad

Ingredients

Instructions

Nutritional Information