This Southwest Pasta Salad is a vibrant and flavorful dish featuring penne pasta tossed with black beans, corn, bell peppers, onions, avocado, and a zesty lime-cumin dressing. It's perfect for picnics, potlucks, or as a side dish for any meal.
Ingredients: 8 oz penne pasta. 1 cup black beans, drained and rinsed. 1 cup corn kernels, fresh or thawed if frozen. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup chopped fresh cilantro. 1 avocado, diced. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Optional: sliced jalapenos, shredded cheese, diced tomatoes for garnish.
Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. To stop cooking, drain and rinse with cold water. Put the cooked pasta, black beans, corn, red bell pepper, red onion, cilantro, and diced avocado in a large bowl. Add lime juice, olive oil, ground cumin, chili powder, salt, and pepper to a small bowl. Use a whisk to mix the ingredients. Add the dressing to the pasta salad and gently toss to coat everything. Put the bowl in the fridge for at least 30 minutes with the lid on to let the flavors mix. If you want, you can add toppings like shredded cheese, diced tomatoes, and sliced jalapenos before serving. Have a nice time with your Southwest Pasta Salad!
Prep Time: 15 minutes
Cook Time: 10 minutes
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