Chef Savvy · by Kelley Simmons★ 5.0 (8)
Mexican Pasta Salad
NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 24%
CARBS 53G54% OF CAL
7G FIBER5G SUGAR41G OTHER
FAT 16G37% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad with black beans, corn, tomatoes, and cilantro tossed in a creamy chipotle-lime dressing. Best served chilled as a summer side dish.
sidemexicansaladvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 8 ounces dried uncooked pasta (I used jumbo elbow macaroni)
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 cup corn, thawed if frozen
- 1 cup tomatoes, diced
- 3 tbsp cilantro, chopped
- 1/4 cup red onion, diced
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp chipotle in adobo, sauce only
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 medium lime
- salt and pepper to taste
- avocado, sliced for serving if desired
At a glance
PER SERVING · TIME 25M
CAL 20%·PRO 24%
CARBS 53G54% OF CAL
7G FIBER5G SUGAR41G OTHER
FAT 16G37% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 447mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 67mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 447MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.