Salads
Mexican Pasta Salad
Prep Time
15 min
Cook Time
12 min
Servings
6
Calories
260
Festive Tex-Mex pasta salad with beans, corn, and cilantro. Great for cookouts!
Ingredients
1/2 pound whole wheat pasta (shells, elbows, or corkscrews)
1 cup frozen corn, thawed
3 scallions, minced
1 cup sweet red pepper, chopped
1 can pinto, kidney, or black beans, drained
2 tablespoons balsamic vinegar
3 tablespoons fresh lemon juice
2 teaspoons cumin or chili powder (or combination)
1 teaspoon taco seasoning (optional)
3 tablespoons salsa (plus 1 cup for serving)
2 tablespoons cilantro or parsley, chopped
1/2 teaspoon ground pepper
Dash salt
Instructions
1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In large bowl, combine pasta, corn, scallions, red pepper, and beans.
3. In small bowl, whisk together vinegar, lemon juice, cumin, taco seasoning, 2 tablespoons salsa, cilantro, pepper, and salt.
4. Pour dressing over pasta mixture and toss well.
5. Serve with additional salsa on the side.
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Nutrition Facts
Per Serving (6 servings)| Calories | 260 |
| Protein | 10,00 g |
| Carbohydrates | 52,00 g |
| Fat | 1,00 g |
Category
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