Southwest Pasta Salad
- 16 oz. dry pasta
- 1 can black beans rinsed and drained
- 1 can corn rinsed and drained
- ¼ cup diced pimentos
- 3 green onions chopped
- ¼ cup chopped cilantro
- 4 oz. pepper-jack cheese diced
- ½ cup cream style corn
- 2 tablespoons chipotle sauce
- juice of one lime
- 1 avocado
Cook the pasta according to package directions, drain and rinse under cold water.
Toss the ingredients, except the avocado, in a large mixing bowl and refrigerate for a minimum of 2 hours.
Dice the avocado and toss into the salad right before serving. Keep leftovers covered in the fridge for up to 3 days.
Serving: 1g | Calories: 338kcal