Bright pasta with black beans, corn, avocado, and cheddar in a zesty lime dressing, perfect for warm weather.
# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup canned corn, drained
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 avocado, diced
08 - 1/4 cup fresh cilantro, chopped
→ Cheese
09 - 1 cup shredded cheddar cheese
→ Dressing
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 2 tablespoons fresh lime juice
13 - 1 packet taco seasoning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - 1/2 cup crushed tortilla chips
17 - Fresh cilantro for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Add rotini and cook according to package directions until al dente. Drain through a colander, rinse under cold running water until completely cooled, and set aside.
02 - In a large mixing bowl, combine halved cherry tomatoes, drained black beans, drained corn, diced red bell pepper, finely diced red onion, diced avocado, chopped cilantro, and shredded cheddar cheese.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, fresh lime juice, taco seasoning, salt, and black pepper until smooth and fully combined.
04 - Add cooled pasta to the vegetable and cheese mixture. Pour dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Transfer salad to the refrigerator and chill for at least 30 minutes to allow flavors to meld.
06 - Just before serving, top with crushed tortilla chips and additional fresh cilantro as desired.
