Ingredients
6
6 servings
- •1 (12 ounce) package bow tie pasta
- •¼ cup extra-virgin olive oil
- •¼ cup fresh lime juice
- •2 tablespoons chopped fresh cilantro
- •2 teaspoons garlic powder
- •1 teaspoon ground cumin
- •1 teaspoon ground red chile pepper
- •¼ teaspoon cayenne pepper
- •salt and ground black pepper to taste
- •1 (9 ounce) can whole kernel corn, drained
- •½ (15 ounce) can black beans, drained
- •½ (15 ounce) can diced tomatoes and green chiles, drained
- •2 green onions, sliced
- •2 avocados - peeled, pitted, and diced
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.
Nutritional Facts
Per 6 servings
- Calories: 473
- Carbohydrate: 64g
- Fat: 21g
- Fiber: 10g
- Protein: 13g
- Sugar: 4g
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