Lewis County Herald - Serving Hohenwald, Lewis County Tennessee Since 1898

This delicious vegan salad has all the flavors of the southwest, with none of the guilt. I love to serve this dish with a side of roasted sweet potatoes cooked with a little spice (cayenne pepper or chile powder), brown sugar, and coconut oil. Enjoy!

Salad Ingredients:

12 oz farfalle pasta (or your favorite pasta- I use gluten-free)

1 cup of black beans (drained)

1 1/2 cups corn (drained)

2 cups cherry tomatoes, cut into halves

1 orange bell pepper, cut into strips

1 avocado, cut into medium-sized chunks

3 green onions, cut into rings (I use dried, minced onions)

1/2 cup fresh cilantro, chopped (original)

Lime Dressing:

1 tablespoon fresh lime juice

2 tablespoons olive oil

1/2 teaspoon ground cumin

1 teaspoon paprika powder

1 tablespoon white wine vinegar

1 splash of agave syrup (can substitute another sweetener)

1 tablespoon water

1-2 cloves of garlic, minced

black pepper

salt

Instructions:

Cook the pasta according to the instructions on the package. Once cooked, rinse with cold water and set aside.

In a large bowl, combine all ingredients for the dressing. Add the ingredients for the pasta salad and stir well. Let the salad mixture sit in the fridge for a couple of hours. Enjoy!