This pasta was such nice change from the usual Italian dressing or mayo based ones. Everyone who tried it loved it. The original recipe calls for cilantro and avocado, but I opted not to add them in because the people I was serving it to were not fans of either.
Adapted from Cara's Cravings
INGREDIENTS
1 lb tri-color spiral pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn
2 medium tomatoes, seeded and diced
1 1/2 cups shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
4 tablespoons lime juice
3/4 tablespoon cumin
1 1/2 teaspoons chili powder
2 garlic cloves, minced
salt & pepper
1/2 cup chopped fresh parsley
1 can black beans, drained and rinsed
1 10oz package frozen corn
2 medium tomatoes, seeded and diced
1 1/2 cups shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
4 tablespoons lime juice
3/4 tablespoon cumin
1 1/2 teaspoons chili powder
2 garlic cloves, minced
salt & pepper
1/2 cup chopped fresh parsley
DIRECTIONS
Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
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