Southwest Pasta Salad with Chili Lime Dressing
- 8-12 ounces pasta (medium shells, rotini, bowties or penne)
- sea or Kosher salt
- 1/3 cup olive oil + 1 tablespoon
- 2-3 tablespoons fresh lime juice
- 2 teaspoons honey
- 1 teaspoon Chile powder (I used chipotle)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne/red pepper (or more)
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 teaspoon fresh black pepper
- 1 small red onion, thinly sliced into half moons
- 1 + 1/2 cups corn kernels, lightly steamed
- 1 can (14 ounce) black beans, rinsed and drained
- 1 pint grape tomatoes, cut in half
- This recipe is vegetarian
- Produce
- Black beans (1 can)
- Cilantro, fresh leaves (1/4 cup)
- Corn, kernels (1 1/2 cups)
- Cumin, ground (1/2 teaspoon)
- Grape tomatoes (1 pint)
- Red onion, small (1)
- Cooking & Baking
- 3 cup olive oil + 1 tablespoon (1)
- Black pepper, fresh (1/4 teaspoon)
- Cayenne/red pepper, ground (1/4 teaspoon)
- Chile powder (1 teaspoon)
- Honey (2 teaspoons)
- Sea or kosher salt (1)
- Pasta & Grains
- Pasta (8 ounces)
- Drinks
- Lime juice, fresh (2 tablespoons)
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Published May 18, 2011 (1 year ago).
19 people saved this recipe.
