Ingredients
Scale
- 8 ounces dried uncooked pasta
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 3 tablespoons chopped cilantro
- 1/4 cup diced red onion
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons chipotle in adobo sauce
- Juice of half a medium lime
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Avocado, sliced for serving if desired
Instructions
- 1. Cook pasta according to package instructions until al dente; drain and rinse with cold water.
- 2. In a large bowl, combine cooled pasta with black beans, corn, tomatoes, cilantro, and red onion.
- 3. In a small bowl, whisk together mayonnaise, sour cream, chipotle sauce, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- 4. Pour the dressing over the pasta mixture and toss gently to coat evenly.
- 5. Chill before serving or serve immediately with sliced avocado on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 460mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg