Ingredients
Pasta
- 8 oz. elbow noodles (gluten-free if needed)
Beans and Vegetables
- 15 oz. can black beans, rinsed and drained
- 1 cup sweet corn, cooked
- 1 orange bell pepper, diced
- 2 roma tomatoes, diced
- 2-3 green onions, sliced
- 1/4 cup fresh cilantro, roughly chopped
Dressing
- 3/4 cup cashew mayo (or store-bought mayo)
- 1/2 cup salsa
- 1 Tbsp. fresh lime juice
- 2 tsp. taco seasoning
Instructions
- Cook pasta: Boil your elbow noodles according to the package instructions until al dente, ensuring they are slightly firm to the bite but not mushy.
- Make dressing: While pasta cooks, combine the cashew mayo, salsa, fresh lime juice, and taco seasoning in a small bowl. Stir thoroughly to create a smooth dressing blend.
- Prepare veggies: Dice the orange bell pepper and roma tomatoes. Slice the green onions and roughly chop the fresh cilantro. Place these, along with the rinsed and drained black beans and cooked sweet corn, into a large mixing bowl.
- Assemble salad: Once pasta is cooked, rinse immediately with cool water to halt cooking and drain well. Add the pasta to the large bowl with the veggies and beans. Pour the prepared dressing over and gently toss everything together until evenly coated.
- Serving and chilling: The salad can be served immediately; however, it benefits from chilling in the refrigerator for a couple of hours. This resting time allows the dressing to meld with the ingredients, enhancing flavor and texture.
Notes
- Use gluten-free pasta if dietary restrictions require it.
- Cashew mayo can be substituted with regular mayonnaise or a vegan alternative based on preference.
- This salad keeps well in the fridge for up to 3 days, making it ideal for meal prep.
- For a spicier kick, add a diced jalapeño or extra taco seasoning.
- The salad is best served chilled but can also be enjoyed at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
