MISC Southwestern Pasta Salad (Vegan)

Potluck, Sides

Prep Time: 10 mins Cook Time: 10 mins Servings: Servings calories: 556 Source:

Ingredients

8 oz farfalle pasta

1 15-ounce can black beans (drained)

1 1/2 cups corn

2 cups cherry tomatoes, cut into halves

1 orange bell pepper, cut into stripes

1 avocado, cut into medium-sized chunks

3 green onions, cut into rings

1/2 cup fresh cilantro, chopped (optional)

For the lime dressing:

1 tablespoon fresh lime juice

2 tablespoon olive oil

1/2 teaspoon ground cumin

1 teaspoon paprika powder

1 tablespoon white wine vinegar

1 splash agave

1 tablespoon water

1-2 cloves of garlic, minced

black pepper

salt

Directions

Cook the pasta according to the instructions on the package. Once cooked, rinse with cold water and set aside.

In a large bowl, combine all ingredients for the dressing. Add the ingredients for the pasta salad and stir well. Let the salad sit in the fridge for a couple of hours. Enjoy!

Nutrition

Calories: 556kcal | Carbohydrates: 94g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 842mg | Potassium: 814mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3450IU | Vitamin C: 113.9mg | Calcium: 80mg | Iron: 5.4mg