Black bean, corn & avocado pasta salad
Savor the burst of flavors in this zesty black bean, charred corn, and creamy avocado pasta salad. A delectable fusion of fresh ingredients and spices.
Ingredients:
- 2 ½ cups whole-wheat medium pasta shells
- 1 ½ cups corn kernels
- ⅓ cup extra-virgin olive oil
- ⅓ cup vinegar, such as red-wine, champagne, white balsamic or rice
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons finely chopped shallot
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 (430g) can no-salt-added black beans, rinsed
- 1 ½ cups chopped red bell pepper
- 1 cup diced avocado
- ½ cup crumbled cotija cheese
- ½ cup sliced pickled jalapeños
Instructions:
- Start by heating a large pot of water until it boils. Put the pasta into the pot and cook it following the instructions on the package. When there's one minute left on the timer, add the corn. Once everything is cooked, drain the water, then move the pasta and corn to a big bowl. Let it sit and cool down for about 10 minutes.
- While the pasta is cooling, mix oil, vinegar, cilantro, shallot, lime juice, salt, and pepper in a container with a secure lid. Cover the container and shake it well until all the ingredients are mixed thoroughly.
- Combine beans, bell pepper, avocado, cotija cheese, and jalapeños with the pasta and corn in the large bowl. Toss everything together to mix. Pour the vinaigrette over the mixture and stir until everything is evenly coated.
Summary:
- Calories: 2858 kcal
- Fat: 121 g
- Protein: 86 g
- Carbs: 362 g
- Potassium: 4093 mg
- Magnesium: 459 mg