Ingredients

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8 oz whole wheat or egg pasta
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 avocado, diced
1 red bell pepper, julienned
1/2 red onion, finely chopped
1 jalapeno, seeded and minced
1/4 cup fresh cilantro, chopped
3 tbsp olive oil
2 tbsp lime juice, plus extra for squeezing
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 tbsp pickled jalapeno juice (optional)

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Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool
In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Add cooked pasta
Stir in black beans, corn, avocado, bell pepper, red onion, jalapeno, and cilantro. Add pickled jalapeno juice if using
Chill for at least 1 hour before serving. Adjust seasoning and add more lime juice to taste

Notes

For best flavor, refrigerate overnight
Substitute gluten-free pasta if needed
Avoid over-chilling to prevent pasta from becoming mushy
Serves best within 24 hours of assembly

Author: Amelie Harper
Prep Time: 20
Cook Time: 10
Category: High Protein Meals
Method: Cold preparation
Cuisine: Tex Mex
Diet: Vegetarian

Nutrition

Serving Size: 1 1/2 cups
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Carbohydrates: 50g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg