Avocado and Black Bean Pasta Salad
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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. It also makes a great lunchbox option for toddlers and older kids—just swap the avocado for a sturdier veggie like corn or bell pepper if you're packing it ahead of time to keep things fresh.
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).
712 calories
30g fat
95g carbs
18g protein
5g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
