Ingredients
Scale
- 1 box (16 oz) farfalle pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15.25 oz) corn, drained
- 3 Roma tomatoes, diced
- 1 avocado, diced
- ½ cup green onions, chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- ½ cup crumbled feta cheese (optional)
Dressing:
- 1 jar (1 cup) salsa
- 1 cup sour cream
- ¼ cup mayonnaise
- 1 clove garlic, minced
- ½ teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Cook pasta according to package directions. Drain, rinse with cold water, and let cool completely.
- In a large bowl, combine cooled pasta, beans, corn, tomatoes, all onions, and cilantro.
- In a separate bowl, whisk together salsa, sour cream, mayonnaise, garlic, cumin, salt, pepper, and lime juice.
- Pour dressing over pasta mixture and stir until well coated.
- Fold in feta cheese (optional) or sprinkle on top as a garnish.
- Serve immediately or refrigerate until ready to eat. (Tastes best the day it’s made!)
Notes
- Feel free to adjust the amount of salsa or cheese to your taste preference.
- Leftovers can be stored in the fridge, but the texture of the pasta and avocado might change slightly.
- Prep Time: 20
- Cook Time: 20
- Category: Salad, Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 262kcal
- Sugar: 4g
- Sodium: 255mg
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 19mg