Street Corn Pasta Salad
Course: SidesCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
8oz dry cellentani pasta, or any shaped pasta
15oz can of corn, drained
1 1/2 cups cherry tomatoes, sliced
1/2 red onion, diced
1 avocado, cut into chunks
1 jalapeño, diced
1/4 cup chopped cilantro
1 cup black beans, drained and rinsed
- Dressing:
1/2 cup mayonnaise
1 lime, juiced
1/2 tsp chili powder
1/2 tsp paprika
1/8 tsp cumin
1/2 tsp salt
Directions
- To a large pot of boiling water on the stove add the pasta and cook according to the box instructions. Drain and rinse with cold water to cool down.
- To a large skillet on the stove over medium high heat add the corn and char on both sides. Remove and let cool down
- Add all of the dressing ingredients into a small bowl. Whisk well.
- Add ALL of the ingredients into a large bowl. Sitr well. Enjoy now or refrigerate for later.
Did you make this recipe?
Tag @julia.pacheco.cooking on Instagram and hashtag it
Like this recipe?
Follow us @https://www.pinterest.com/JuliaPachecoRecipes/ on Pinterest
Did you make this recipe?
Follow Julia Pacheco on Facebook
