Ingredients
- Pasta
- 12 ounces dry farfalle pasta
- 6 cups water boiling
- 1 teaspoon salt
- Salad
- 15 ounces black beans, drained (1 can)
- 1 1/2 cups frozen corn
- 2 cups cherry tomatoes, halved
- 1/2 cup red bell pepper, chopped
- 1 avocado, chunked
- 1 tablespoon lime juice
- 4 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- Dressing
- 2 tablespoons lime juice
- 4 tablespoons olive oil
- 1/4 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon white wine vinegar
- 1 tablespoon water
- 1/2 teaspoon garlic salt
- 1/2 teaspoon lemon pepper, to taste
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente, drain.
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Step 2: In a large bowl, combine black beans, corn, tomatoes, bell pepper, green onion, cilantro, and pasta.
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Step 3: In a mason jar, combine the lime juice, olive oil, cumin, paprika, vinegar, water, garlic salt and lemon pepper.
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Step 4: Shake to combine, then pour over the pasta mixture.
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Step 5: Allow to chill for overnight.
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Step 6: Add avocado with lime juice on it, toss then serve.
We hope you enjoy this recipe!
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