#cornaddict

A vibrant and flavorful Mexican-inspired pasta toss with black beans, corn, cherry tomatoes, and avocado, tossed in a zesty lime dressing.

Ingredients: 8 oz pasta. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup cilantro, chopped. 1 avocado, diced. 1 lime, juiced. 2 tbsp olive oil. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 1/2 cup shredded cheese optional.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a large bowl, combine black beans, corn, cherry tomatoes, red onion, cilantro, and avocado. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the bean mixture and toss to combine. Add the cooked pasta to the bowl and toss until everything is well coated. If desired, sprinkle shredded cheese on top. Serve immediately and enjoy your delicious Mexican Pasta Toss!

Prep Time: 15 minutes

Cook Time: 10 minutes