Black Bean, Corn & Avocado Pasta Salad

• servings: 12
• active time: 15 mins
• total time: 55 minutes

Ingredients

2 ½ cups whole-wheat medium pasta shells

1 ½ cups corn kernels

⅓ cup extra-virgin olive oil

⅓ cup vinegar, such as red-wine, champagne, white balsamic or rice

3 tablespoons chopped fresh cilantro

2 tablespoons finely chopped shallot

2 tablespoons lime juice

¼ teaspoon salt

¼ teaspoon ground pepper

1 (15 ounce) can no-salt-added black beans, rinsed

1 ½ cups chopped red bell pepper

1 cup diced avocado

½ cup crumbled cotija cheese

½ cup sliced pickled jalapeños

Directions

Bring a large pot of water to a boil. Add pasta; cook according to package directions. During the last minute of cooking, add corn. Drain; transfer to a large bowl and let cool for 10 minutes.

Meanwhile, combine oil, vinegar, cilantro, shallot, lime juice, salt and pepper in a jar with a tight-fitting lid. Cover and shake until well combined.

Add beans, bell pepper, avocado, cotija and jalapeños to the pasta and corn in the large bowl; toss to combine. Add the vinaigrette; mix until well coated.

To make ahead

Cover and refrigerate for up to 2 days.

Originally appeared: EatingWell.com, June 2022