Description
A refreshing and hearty vegan pasta salad with a Southwest twist.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/3 cup lime juice
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the black beans, corn, red bell pepper, avocado, red onion, and cilantro.
- Add the cooled pasta to the vegetable mixture.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust the lime juice and seasoning to your taste.
- This salad can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Southwest Pasta Salad