Mexican Spicy Bean & Pasta Salad
Spicy Mexican inspired salad, perfect for Cinco de mayo celebration, great for picnics and summer parties.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: Tex Mex
Servings: 7 -8
Author: Sonal Gupta @ simplyvegetarian777
- Pasta Shell - 3 cups cooked . You may use any other small pasta
- Black beans - 1 cup boiled or use boiled kidney beans
- Onions red - 1/2 cup, chopped fine
- Tomatoes - 1/2 cup chopped fine
- Corn kernels - 1/2 cup boiled and cooled
- Jalapeño - 1 chopped fine
- Red Bell pepper - 1/2 cup chopped fine
- Cilantro/Coriander leaves - 1/2 cup
- Lime Juice of 1 Lime
Spices & Condiments
- Cumin powder - 1 tsp
- Salt - to taste
- Salsa - 1 cup use spicy
- Sour cream low fat - 1/2 cup. You may use Greek yogurt or thick yogurt
- Tobasco or any spicy sauce - 2 tsp
Take a large bowl and add all the fresh ingredients and pasta to it. Mix the ingredients gently with a spatula. Save the lime juice for later.
Take a small bowl and add spices and condiments to it. This is the dressing for salad. Mix well. Save salt for later.
Now add the dressing to the pasta salad. Squeeze lime juice and salt, as required.
Chill the salad for 2-3 hrs before serving.