Southwestern Pasta Salad
Vinaigrette
1/2 cup olive oil
1/3 cup lime juice
1/3 cup fresh cilantro, chopped finely
2 cloves garlic, minced finely
1 tablespoon hot pepper sauce
1 teaspoon ground cumin
1 teaspoon salt
Salad
6 ounces bow-tie pasta, cooked, quickly rinsed in cold water and drained well
1 16- ounce can black beans, rinsed and drained
1 pint grape tomatoes, halved
3/4 cup red onion, chopped
1 ripe avocado, peeled and cubed
1 cup frozen corn, thawed and drained
tortilla chips (optional)
Combine olive oil, lime juice, cilantro, garlic, hot pepper sauce, cumin and salt in small bowl. Whisk together until blended. Set aside. Combine pasta, beans, tomatoes, red onion, avocado and corn in large bowl. Add vinaigrette; toss to coat. Cover and chill 1 hour. Garnish with tortilla chips, if desired.
Serves 6 – 8.
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