Ingredients
- 1 lb medium pasta shells, (or other pasta shape)
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups corn, frozen, canned, or fresh (cooked)
- 1½ cups cheddar cheese, cubed
- 1½ cups salsa
- 1 cup grape tomatoes, quartered
- 1/2 cup cilantro, finely chopped
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons taco seasoning
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 avocado, firm but ripe - diced
Instructions
- Cook pasta according to package directions. Drain and cool.
- In a large bowl, add the cooled pasta, and the rest of the ingredients besides the avocado. Toss together gently. Chill until serving.
- Right before serving add the avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Notes
This pasta works best with firm but ripe avocados. Overly ripe avocados will become mushy.
Any small pasta shape works well here so feel free to use what you have on hand.
Reserve a small amount of the veggies to sprinkle on top for pretty presentation.
Serving: 1cup, Calories: 198kcal, Carbohydrates: 25g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 9mg, Sodium: 266mg, Potassium: 223mg, Fiber: 2g, Sugar: 3g, Vitamin A: 320IU, Vitamin C: 4mg, Calcium: 82mg, Iron: 1mg