Mexican Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful pasta salad with corn, black beans, bell peppers, tomatoes, and fresh cilantro bound by a zesty chili-lime vinaigrette. Light enough for lunch or a side at dinner, substantial enough to stand alone.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups mini bowtie pasta (measured when dry)
- 1 cup corn (fresh or frozen)
- 1 cup black beans (drained and rinsed)
- 3/4 cup diced bell peppers (use assorted peppers or 1 bell pepper)
- 1 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 1/4 cup finely chopped cilantro (about 1/3 a bunch)
- 1 ripe avocado (chopped)
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 2 to 3 limes
- 1 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1-1/2 teaspoons ground chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 517mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 624mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 517MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.