Description
This Mexican Street Corn Pasta Salad is a delightful blend of flavors, featuring black beans, bell peppers, green onions, and cotija cheese.
Ingredients
Scale
- 8 ounces pasta
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn, cooked
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup green onions, sliced
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, black beans, corn, bell peppers, green onions, and cotija cheese.
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill for at least 30 minutes before serving.
Notes
- For extra flavor, add a pinch of cayenne pepper.
- Feel free to substitute with your favorite pasta shape.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 grams
- Sodium: 350 mg
- Fat: 14 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 44 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 10 mg