Description
Enjoy a flavorful Mexican Pasta Salad packed with beans and veggies! Perfect as a side dish—try this recipe today!
Ingredients
Scale
- 8 ounces dried uncooked pasta (like elbow macaroni)
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 3 tablespoons chopped cilantro
- 1/4 cup diced red onion
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons chipotle in adobo sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 medium lime (juiced)
- salt and pepper to taste
Instructions
- Cook the pasta in boiling water according to package instructions until al dente. Drain and rinse with cold water; set aside.
- In a large mixing bowl, combine cooled pasta with black beans, corn, tomatoes, cilantro, and red onion.
- In a small bowl, whisk together mayonnaise, sour cream, chipotle sauce, chili powder, cumin, garlic powder, onion powder, lime juice until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat evenly. Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 10mg