Vegan Southwest Pasta Salad Recipe: Easy and Flavorful Delight
A vibrant and tasty Vegan Southwest Pasta Salad that is easy to make and packed with flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 8 ounces pasta of choice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the pasta, black beans, corn, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, and salt.
- Pour the dressing over the salad and toss until everything is well combined.
- Serve chilled or at room temperature.
Notes
- Can substitute any veggies or beans as per your preference.
- For more heat, add chopped jalapeños.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg