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Mexican Pasta Salad

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Ingredients

Scale
  • 8 ounces dried uncooked pasta (I used jumbo elbow macaroni)
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 cup corn, thawed if frozen
  • 1 cup tomatoes, diced
  • 3 tbsp cilantro, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tbsp chipotle in adobo, sauce only
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 medium lime
  • salt and pepper to taste
  • avocado, sliced for serving if desired

Instructions

  1. Boil pasta until al dente according to package instructions. Drain and rinse with cold water and set aside.
  2. Add the cooked pasta to a large bowl along with the black beans, corn, tomatoes, cilantro and red onion.
  3. In a small bowl combine the dressing ingredients: Mayonnaise, sour cream, chipotle in adobo, chili powder, cumin, garlic powder, onion powder and lime juice.
  4. Add the sauce ingredients to the pasta and toss to coat. Season with salt and pepper to taste.
  5. Serve immediately or chill before serving. When you are ready to eat serve with sliced or diced avocado.

Find it online: https://www.rapidrecipes.blog/mexican-pasta-salad-recipe/