Pasta, Bean and Tomato Salad

Recipe for making a salad of pasta, corn, salsa, black beans, tomatoes, cilantro, cheddar cheese and avocado garlic and olive oil sauce.

Summary

Ingredients

• Pasta – 450 Grams
• Salt – To taste
• Frozen corn – 300 grams
• Can of beans – 1 Piece (450 g)
• Medium tomatoes – 2 Pieces
• Cheddar Cheese – 240 Grams (2 cups)
• Lime juice – 3-4 tbsp
• Large avocado – 1 Piece (or 2 small)
• Cumin – 1 Art. the spoon
• Chili Powder – 2 Teaspoons
• Freshly ground pepper – 0.25 teaspoon
• Garlic – 2 Cloves

Instructions

1. Drain the can of beans and rinse it under cold running water. Dice the tomatoes. Chop the cilantro.
2. In a large saucepan, bring water to a boil. Add 1 tablespoon salt and paste. Cook according to package directions. Place the paste in a colander and drain the water. Place the pasta in a bowl and stir in the frozen corn. Add salsa, beans, tomatoes, cilantro and grated cheese to the corn pasta. Stir well until all ingredients are evenly distributed.
3. Peel the avocado and cut into cubes. Chop the garlic. Squeeze lime juice into a small bowl and add avocado, stir. Remove the avocado from the lime juice and place in the salad. Add spices (toasted if desired), garlic, 1/2 teaspoon salt to lime juice. Then add olive oil and beat slowly.

   

4. Add the sauce to the salad and stir. Serve the salad right away or refrigerate for up to 1 day (keep longer if you haven’t added avocado).

Bon appetit!