20-Minute Mexican Pasta Salad

Ingredientes

Ingredients For The Dressing

Extra Virgin Olive Oil

Fresh Lime Juice – if you’re out of limes, use lemon juice. (optional)

Greek Yogurt

Garlic – finely minced

Roasted Cumin Powder (optional)

Black Pepper – to taste

Salt – to taste

Black Beans & Corn Combination

Canned Black Beans

Canned Sweet Corn – or fresh corn

Cherry Tomatoes—Grape tomatoes are also a great option. Have you seen brands called flavor bombs or sugar bombs? They’re super sweet, full of flavor, and perfect for this recipe.

Wild Arugula

Fresh Cilantro

Instruções

Prepare

Fill a large pot with water and enough salt until it’s heavily salted, place it on the stove, and set it to boil.

Drain, and pour the canned black beans and sweet corn into a mixing bowl.

Clean, rinse, and slice the tomatoes in half, and to the mixing bowl

Clean, rinse the fresh arugula, and set aside.

Chop the fresh cilantro and add to the mixing bowl.

Pasta

Add the pasta to the boiling water.

Boil the pasta until it’s al dente, roughly 9-11 minutes, or as indicated on the box instructions.

Drain well and allow to cool.

Once the pasta is well-drained and slightly cooled off, place the pasta in the refrigerator and cool until you’re ready to make the pasta salad.

Cumin Lime Yogurt Dressing

Combine the lime juice, extra virgin olive oil, finely minced garlic, finely chopped onion, salt, and pepper in a bowl or large measuring cup and whisk.

Then add greek yogurt and whisk.

Place the dressing in the refrigerator until ready to toss the salad.

Final Steps

Place the cooled pasta in the large mixing bowl and lightly toss all of the ingredients with tongs.

Top with fresh cilantro – optional, freshly grated parmesan cheese.

Notas

https://cocinarepublic.com/simple-black-bean-pasta-salad/