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Mexican Pasta Salad
This Mexican Pasta Salad is full of flavor! Loaded with black beans, corn, tomatoes, red onions, and fresh cilantro. All tossed in a thick and creamy slightly spicy homemade chipotle lime dressing! This will be your new favorite Summer side dish!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Boil pasta until al dente according to package instructions. Drain and rinse with cold water and set aside.
2
Salad Ingredients
3
Add the cooked pasta to a large bowl along with the black beans, corn, tomatoes, cilantro and red onion.
(15.5 ounces) black beans, rinsed and drained1 cancorn, thawed if frozen1 cuptomatoes, diced1 cupcilantro, chopped3 tbsp
4
Make dressing
5
In a small bowl combine the dressing ingredients: Mayonnaise, sour cream, chipotle in adobo, chili powder, cumin, garlic powder, onion powder and lime juice.
(15.5 ounces) black beans, rinsed and drained1 canchipotle in adobo, sauce only3 tbspmedium lime1/2
6
Serve
7
Add the sauce ingredients to the pasta and toss to coat. Season with salt and pepper to taste.
(15.5 ounces) black beans, rinsed and drained1 cansalt and pepper to taste
8
Serve immediately or chill before serving. When you are ready to eat serve with sliced or diced avocado.
(15.5 ounces) black beans, rinsed and drained1 canavocado, sliced for serving if desired
Nutrition Facts
calories
339 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
7 g
sugar Content
5 g
sodium Content
181 mg
protein Content
11 g
cholesterol Content
14 mg
carbohydrate Content
49 g
saturated Fat Content
4 g
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