Lewis Recipes: Southwestern Pasta Salad
May 21, 2020
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!
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