Mexican Spicy Bean & Pasta Salad
Spicy Mexican inspired salad, perfect for Cinco de mayo celebration, great for picnics and summer parties.
Servings: 7 -8
Ingredients
- 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
Instructions
- 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.