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Avocado and Black Bean Pasta Salad
A little zesty, a little spicy, a lot of delicious
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
We discovered a while back that pasta and avocado are meant to be together. So we combine the two any chance we get, like in this avocado and black bean pasta salad recipe.
Makes 6 servings
Start to Finish: 30 minutes
Ingredients
½ cup extra-virgin olive oil
¼ cup freshly squeezed lime juice
1 tablespoon lime zest
¼ cup chopped fresh cilantro
1 teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper
1 pound bite-size pasta (we used cavatappi)
One 15-ounce can black beans, drained
One 15-ounce can corn kernels, drained
1 jalapeño, seeded and minced
2 avocados, diced
½ cup cilantro leaves
Directions
1. Whisk the olive oil with the lime juice, lime zest and cilantro to combine. Season with the garlic powder, cumin, cayenne, salt and pepper.
2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package’s instructions. Drain and let cool slightly.
3. Toss the cooled pasta with the black beans, corn and jalapeño. Add the dressing and toss well to coat. Finally, add the avocado and cilantro leaves and fold to combine.
4. Serve immediately or store in the refrigerator in an airtight container for up to one day (any longer and the avocado will begin to brown).
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