Ingredients
Scale
- 8 oz rotini pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the black beans, corn, diced red and green bell peppers, cherry tomatoes, red onion, and cilantro.
- Add the cooled rotini pasta to the vegetable mixture.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Fold in the diced avocado just before serving to prevent browning.
- Refrigerate for at least 30 minutes to let the flavors meld, then serve chilled.
Notes
- For a spicy kick, add diced jalapeños to the salad.
- This salad can be made a day in advance; just add the avocado right before serving.
- Feel free to swap out vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg