Our family loves ”Taco Tuesday” and any other day with a southwestern meal flair. My kids (and my husband) will take any excuse for some Mexican food! Wednesday nights we either have a quick meal or run through the drive thru because both kids are involved in sports practices that evening. This recipe is one of my favorite go-tos on Wednesdays because it’s so quick!

I can even make it in the morning and let it sit in the fridge during the day to let the flavors really blend. It’s great for next day leftovers for my husband and I too!

 

Ingredients

8 oz pasta, cooked al-dente

1 avocado, cored and diced

1 (15 oz.) can black beans, drained and rinsed

½ cup corn, drained

½ cup tomato, diced

2 whole green onions, finely chopped (optional)

¼ cup finely chopped onion

¼ cup chopped cilantro

Dressing:

1 cup light sour cream (or mayo or Greek yogurt)

2 cloves garlic, minced or pressed

2 tablespoons cilantro, minced

1 tablespoon olive oil

½ teaspoon cumin

½ teaspoon paprika

salt and pepper

1 lime juiced

 

Instructions

Cook pasta according to package directions; drain and rinse with cold water and drain again. Pour into a large pasta bowl

Add the black beans, corn, tomato, onion, and cilantro to the pasta bowl.

In a small bowl, whisk all the ingredients for the salsa. Pour over the pasta and stir until fully combined. Refrigerate until ready to use.

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Quick tip: Sub out the pasta for romain lettuce for a healthier version.

Recipe and image courtesy of Gimme Delicious.