Ingredients
Pasta & Beans
- 1 lb medium pasta shells (or other pasta shape)
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups corn (frozen, canned, or fresh, cooked)
Fresh Vegetables & Herbs
- 1/2 cup cilantro, finely chopped
- 2 tomatoes, seeded and diced
- 3 avocados, firm but ripe – diced
Dressing & Seasoning
- 1 1/2 cups salsa
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons Old El Paso taco seasoning
- 2 cloves garlic, minced
- Salt and pepper to taste
Toppings
- 2 cups shredded Mexican blend cheese
Instructions
- Cook Pasta: Cook the pasta shells according to the package directions until al dente. Drain well and rinse with cool water to stop the cooking process. Set aside to cool completely.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, rinsed black beans, cooked corn, finely chopped cilantro, diced tomatoes, and salsa. Gently toss everything together to combine evenly.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and minced garlic until fully blended. Pour this dressing over the pasta mixture and toss thoroughly to coat all ingredients. Season with salt and pepper to taste. Chill the salad until ready to serve to allow flavors to meld.
- Add Final Toppings: Just before serving, gently toss in the shredded Mexican blend cheese and diced avocado. Optionally, garnish with your favorite taco toppings such as sour cream or crushed tortilla chips for extra texture and flavor.
Notes
- Use any pasta shape you prefer; medium shells work best to hold the dressing and mix-ins.
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
- To make ahead, prepare up to step 3 and refrigerate. Add cheese and avocado just before serving to prevent discoloration.
- This salad pairs well with grilled chicken or steak for added protein.
- If using canned corn, drain it well to avoid excess moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
- Diet: Vegetarian
