This Amazing Mexican Pasta Salad is a delightful fusion of Mexican and pasta salad flavors. It's loaded with black beans, corn, cherry tomatoes, and a zesty dressing with a hint of lime and spice. Perfect for picnics, potlucks, or as a side dish for your favorite Mexican dishes.
Ingredients: 1 cup of cooked pasta. 1 cup of black beans, drained and rinsed. 1 cup of corn kernels, fresh or frozen. 1 cup of cherry tomatoes, halved. 1/2 cup of red onion, finely chopped. 1/2 cup of red bell pepper, diced. 1/4 cup of fresh cilantro, chopped. 1/4 cup of green onions, sliced. 1/4 cup of shredded cheddar cheese. 1/4 cup of sour cream. 2 tablespoons of mayonnaise. 2 tablespoons of lime juice. 1 teaspoon of chili powder. 1/2 teaspoon of cumin. Salt and pepper to taste.
Instructions: In a large bowl, combine the cooked pasta, black beans, corn, cherry tomatoes, red onion, red bell pepper, cilantro, green onions, and cheddar cheese. In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper to make the dressing. Pour the dressing over the salad and toss everything together until well coated. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra cilantro and green onions if desired.
Prep Time: 15 minutes
Cook Time: 10 minutes
Engineer Hamid
