Ingredients
Scale
- 1 lb shell pasta – or any other pasta of your choice
- 15 oz can black beans – rinsed and drained
- 1 ½ cups cooked corn
- ½ cup diced tomatoes
- 1 ½ cups medium salsa
- 1/3 cup olive oil
- ¼ cup lime juice
- 2 tbsp taco seasoning
- 1 tsp minced garlic
- 1 cup shredded Mexican cheese
- 2 avocados – diced
- 1 bunch of cilantro
Instructions
- Cook pasta to al dente, according to the instructions on the box.
- Drain and rinse with cold water.
- Allow the pasta to cool completely.
- In a large bowl, combine the pasta, beans, ¼ cup of cilantro, corn, tomatoes, and salsa. Carefully toss together.
- To make dressing, combine lime juice, taco seasoning, garlic, and olive oil in a small bowl. Whisk until thoroughly combined.
- Gently pour the olive oil mixture over the pasta and toss to coat.
- Chill in the refrigerator for at least an hour before serving.
- When ready to serve, sprinkle in the cheese and top with the avocado and a little bit of cilantro for garnish.
Nutrition
- Serving Size: 10
- Calories: 340
- Sugar: 4
- Sodium: 620
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 9
- Protein: 11
- Cholesterol: 11