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Mexican Pasta Salad
This Mexican Pasta Salad is full of flavor! Loaded with black beans, corn, tomatoes, red onions, and fresh cilantro. All tossed in a thick and creamy slightly spicy homemade chipotle lime dressing! This will be your new favorite Summer side dish!
Ingredients
- 8 ounces dried uncooked pasta (I used jumbo elbow macaroni)
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 cup corn, thawed if frozen
- 1 cup tomatoes, diced
- 3 tbsp cilantro, chopped
- 1/4 cup red onion, diced
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp chipotle in adobo, sauce only
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 medium lime
- salt and pepper to taste
- avocado, sliced for serving if desired
Instructions
- Boil pasta until al dente according to package instructions. Drain and rinse with cold water and set aside.
- Add the cooked pasta to a large bowl along with the black beans, corn, tomatoes, cilantro and red onion.
- In a small bowl combine the dressing ingredients: Mayonnaise, sour cream, chipotle in adobo, chili powder, cumin, garlic powder, onion powder and lime juice.
- Add the sauce ingredients to the pasta and toss to coat. Season with salt and pepper to taste.
- Serve immediately or chill before serving. When you are ready to eat serve with sliced or diced avocado.
Nutrition Information
Calories: 339kcalCarbohydrates: 49gProtein: 11gFat: 12gSaturated Fat: 4gCholesterol: 14mgSodium: 181mgPotassium: 400mgFiber: 7gSugar: 5gVitamin A: 689IUVitamin C: 7mgCalcium: 55mgIron: 2mg