Southwest Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty grain-based salad with black beans, vegetables, and a creamy chipotle-avocado ranch dressing. This colorful, filling side works well at summer cookouts and can be made vegan-friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 lb gluten free brown rice and quinoa fusilli pasta
- 1 (15 ounce) can sweet corn
- 1 (15 ounce) can black beans
- 2 large orange bell peppers (seeded and chopped)
- 1 medium red onion (diced)
- 5 medium Roma tomatoes (chopped)
- ¾ cup raw cashews
- 2 tbsp freshly squeezed lemon juice (or lime juice)
- 1 + 2 tsp sauce chipotle pepper in adobo sauce
- 1 tbsp chili powder
- ¾ tsp onion powder
- 2 tsp minced garlic
- 2 tbsp freshly chopped dill
- 1 tsp fine sea salt (or to taste)
- 1 cup unsweetened almond milk (to thin as needed)
- 1 large ripe avocado (pitted, fleshed and chopped)
- ½ cup roughly chopped cilantro
- 2 tbsp lime juice (from about 2 limes)
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 528mg
- 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
- 672mg
- Calcium
- 80mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.