Mexican Pasta Salad
This zesty Mexican pasta salad is perfect for summer BBQs, featuring fresh corn, black beans, and a tangy lime dressing.
Equipment
- 1 Large mixing bowl
- 1 small whisk
- 1 Colander
Ingredients
Salad
- 12 oz large seashell pasta
- 1 cup corn kernels fresh or frozen
- 1 can 15 oz black beans, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/2 red onion finely chopped
Dressing
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, corn, black beans, cherry tomatoes, avocado, and red onion. Toss gently to mix.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Stir in the chopped cilantro.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
Serving
- Serve the salad chilled, garnished with additional cilantro and lime wedges if desired.
Storage
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Notes
Pro Tips: Use fresh lime juice for the best flavor. Ingredient Substitutions: Use any pasta shape you prefer. How to Serve: Serve chilled with a side of grilled meat. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare the salad a day in advance to enhance the flavors.