Ingredients
Scale
- 8 oz pasta (elbow or rotini)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- In a large bowl, combine black beans, corn, tomatoes, bell pepper, red onion, avocado, and cilantro.
- In a small bowl, whisk olive oil, lime juice, cumin, salt, and pepper.
- Add cooled pasta to the vegetable mixture.
- Pour dressing over the salad and toss gently.
- Chill for 30 minutes before serving.
Notes
- Use gluten-free pasta if needed.
- Add jalapeño for extra heat.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg