15 mins

Make-ahead southwestern pasta salad

Lunch

Four servings

Nutrition info

• 3 cups shell pasta
• 1 ⅓ cups canned black beans
• 1 ⅓ cups frozen corn
• 2 cups cherry tomatoes
• 1 yellow bell pepper
• 1 avocado
• 4 green onions
• ½ cup fresh cilantro
• ¾ lime
• 2 tbsp olive oil
• ½ tsp cumin
• 1 tsp paprika
• 1 tbsp white wine vinegar

Directions

• Can be done ahead:

• Step 1

  Cook shell pasta according to package instructions. Rinse with cold water, drain and set aside.

  In this recipe

  • 3 cups shell pasta
• Step 2

  In a large bowl, combine black beans and corn. Cut cherry tomatoes in half and add to bowl. Slice yellow bell pepper, cut avocado into small cubes, and thinly slice green onions. Add all to bowl.

  In this recipe

  • 1 ⅓ cups canned black beans
  • 1 ⅓ cups frozen corn
  • 2 cups cherry tomatoes
  • 1 yellow bell pepper
  • 1 avocado
  • 4 green onions
• Step 3

  Finely chop cilantro. In a small bowl, combine cilantro, 4 tsp lime juice, olive oil, cumin, paprika, white wine vinegar and a pinch of salt and pepper. Whisk until well combined, then pour over vegetables. Add pasta to bowl and toss until well coated.

  In this recipe

  • ½ cup fresh cilantro
  • ¾ lime
  • 2 tbsp olive oil
  • ½ tsp cumin
  • 1 tsp paprika
  • 1 tbsp white wine vinegar
• Step 4

  Season with salt and pepper to taste. Refrigerate until ready to serve.

• At lunch time:

• Step 5

  Toss and adjust seasoning as needed. Enjoy!