Tex-Mex Pasta Salad
This Tex-Mex Pasta Salad is loaded with corn, black beans, tomatoes, Mexican cheese, cilantro, taco seasoning, lime juice and salsa for the perfect flavor combination.
Servings: 8
Ingredients
- 1 lb shell pasta – or pasta of your choice
- 15 ounce can black beans, rinse and drained
- 1½ cups cooked corn
- ½ cup tomatoes, diced
- 1½ cups medium salsa, or can use mild or hot
- ⅓ cup olive oil
- ¼ cup fresh lime juice
- 2 Tablespoons taco seasoning
- 1 teaspoon minced garlic
- 1 cup Mexican cheese, shredded
- 2 avocados, diced
- 1 bunch of fresh cilantro
- 2 teaspoons salt
Instructions
- Bring large pot of water to boil and add 2 teaspoons of salt and pasta to water. Cook according to instructions on the box. Then drain and rinse with cold water. Allow the pasta to cool before assembling the dish.
- Combine the pasta, black beans, ¼ cup of the cilantro, corn, tomatoes and salsa in a large bowl. Carefully toss together.
- Combine the lime juice, taco seasoning, garlic and olive oil in a small bowl. Pour the mixture over the pasta and toss to coat.
- Cover and chill in the refrigerator for a minimum of 2 hours before serving.
- Right before serving, add the Mexican cheese and top with the avocado and a little bit of cilantro.