As a vegetarian mama, beans are often my go-to for a rich protein source. I find that they pair well with corn and come together for a full meal when combined into an avocado pasta salad with a cilantro-lime vinaigrette dressing. This dish works well as a main meal or side and can be meal prepped by cooking the pasta beforehand, in addition to chopping your veggies and roasting the corn.
🍱 Perfect for lunchboxes
🌱 Vegan
⏰ Great meal-prep meal
In a medium sized pot, bring 2 quarts of salted water to a boil. Add in 8oz of pasta, stirring frequently. Cook for 11-12 minutes, drain, and set aside.
In a large bowl, combine the rinsed and drained black beans, roasted (or rinsed/drained canned) corn, diced avocados, chopped bell peppers, onions, and cilantro. Add in cooled pasta.
In a small bowl, whisk together all vinaigrette ingredients. Pour on top of the pasta salad and toss to combine well. Enjoy!
Ingredients
Directions
In a medium sized pot, bring 2 quarts of salted water to a boil. Add in 8oz of pasta, stirring frequently. Cook for 11-12 minutes, drain, and set aside.
In a large bowl, combine the rinsed and drained black beans, roasted (or rinsed/drained canned) corn, diced avocados, chopped bell peppers, onions, and cilantro. Add in cooled pasta.
In a small bowl, whisk together all vinaigrette ingredients. Pour on top of the pasta salad and toss to combine well. Enjoy!