Mexican Pasta Salad
This post contains affiliate links. By clinking on them I get a very small commission at no added cost to you. Thanks!
It’s been a while since I posted a new recipe but since I’m trying to focus on nutrition for training I started looking for new healthy meals and snacks. This recipe has carbs, protein and healthy fats. The recipe was taken from my Pinterest board, it is not my recipe, to see the original you can visit Chelsea’s Messy Apron. I hope you like it as much as we did.
Mexican Pasta Salad
2018-05-25 09:32:53
Serves 6
Light and healthy veggie packed salad.
Prep Time
20 min
Total Time
15 min
Nutrition Facts
Serving Size
204g
Servings
6
Amount Per Serving
Calories 311
Calories from Fat 111
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 485mg
20%
Total Carbohydrates 42g
14%
Dietary Fiber 7g
30%
Sugars 5g
Protein 9g
Vitamin A
24%
Vitamin C
57%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 1/2 cups mini farfalle pasta (measured dry)
- 1 cup corn
- 1 cup black beans
- 3/4 cup sweet bell pepper, chopped (I used yellow. If you want to go crazy you can use a variety.)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup packed cilantro, finely chopped
- 1 ripe avocado, chopped
- Optional: cotija or queso fresco cheese (I didn't use this because I couldn't find either in the store)
- Dressing
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 5 tablespoons lime juice
- 1 teaspoon white sugar
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
Instructions
- 1. Cook pasta according to package directions. Drain and rinse in cold water.
- 2. If using fresh corn, either grill or boil the corn and cut off the kernels. Or see following.
- 3. Drain and rinse 1 cup each, corn and black beans. Chop bell peppers and halve cherry tomatoes.
- 4. Finely chop red onion and cilantro.
- 5. Stir together all salad ingredients minus the avocado. Add avocado to just what you plan to eat before serving.
- 6. In a resealable jar, combine all the dressing ingredients. Shake well. Poor over salad. Chelsea commented that you may not want to use all the dressing but I found that I needed more.
Notes
- This salad was very tasty. I would double the dressing next time and add the cheese.
- I served this salad with boneless chicken thighs seasoned with chili powder, cumin and cayenne pepper, cooked in olive oil and garlic. Yum!
Adapted from Chelsea's Messy Apron
Adapted from Chelsea's Messy Apron
https://runheartfit.net/
Do you have a healthy recipe to share? Leave the link in a comment below. I’m always looking for new recipes.
Is there anything you would add to this salad?
Have a great weekend and thanks for stopping by!
Keep Running!
Denise
Follow me on Pinterest for other healthy recipes (and some not so healthy). 😉
Leave A Comment