Southwestern Pasta Salad with Creamy Avocado Dressing
- 8 ounces pasta
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup grape tomatoes
- 1/2 cup diced red bell pepper
- 1/2 cup diced orange or yellow bell pepper
- 1/2 cup diced red onion
- 1/2 cup sweet corn (can use frozen corn)
- 1 large avocado, peeled, seeded, and diced
- Salt and pepper, to taste
- 1 lime, for juicing over the salad
- 1/4 cup chopped cilantro
- 2 ripe avocados, peeled and seeded
- 3 tablespoons plain Greek yogurt
- 1/2 cup low-fat buttermilk
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped green onion
- 1 small jalapeño pepper, chopped and seeds removed
- 2-3 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- Salt and ground black pepper, to taste
- This recipe is vegetarian
- Produce
- Avocado, large (1)
- Avocados, ripe (2)
- Black beans (1 (15 oz) can)
- Cilantro (1/4 cup)
- Cilantro, fresh (1/4 cup)
- Cumin, ground (1/4 teaspoon)
- Garlic (2 cloves)
- Grape tomatoes (1 cup)
- Green onion (2 tablespoons)
- Jalapeno pepper, small (1)
- Lime (1)
- Orange or yellow bell pepper (1/2 cup)
- Red bell pepper (1/2 cup)
- Red onion (1/2 cup)
- Sweet corn (1/2 cup)
- Cooking & Baking
- Salt and ground black pepper (1)
- Salt and pepper (1)
- Pasta & Grains
- Pasta (8 ounces)
- Drinks
- Lime juice, fresh (2 tablespoons)
- Dairy
- Buttermilk, low-fat (1/2 cup)
- Greek yogurt, plain (3 tablespoons)
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Published August 22, 2012 (6 months ago).
213 people saved this recipe.
