An easy to put together and easy to transport Corn and Black Bean Pasta Salad with a refreshing yogurt dressing with lime and cilantro is just what you need for summer!
- 1 ½ cup macaroni, whole grain , cooked al dente in salted water
- ¾ cup black beans, rinsed and soaked in water
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 corn, grilled and kernels removed
- 1 avocado, peeled, pitted and chopped
- 1 tbsp avocado oil
- 1 jalapeno, deseeded and chopped
- ¾ cup cotija cheese, crumbled
- For the Cilantro Lime Yogurt Dressing
- ½ lime
- ¼ cup chopped cilantro
- ¾ cup yogurt
- ½ tsp cumin
- 2 tsp ancho chili powder, its mostly a deep smoky sweet chili with less heat in it
- salt, to taste
- crushed black pepper
- Cook the black bean in salted water until soft. Add the cooked macaroni in a large salad bowl and top with the black beans, veggies, cheese and the avocado oil. Pour everything for the dressing in a mason jar and shake to mix well or mix with a fork in a bowl. Pour the dressing over the pasta, beans and veggies. Toss it gently.
Amount Per Serving Calories 417Saturated Fat 6gCholesterol 31mgSodium 359mgCarbohydrates 47gFiber 8gSugar 6gProtein 15g
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