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vegan southwestern pasta salad

Vegan Southwestern Pasta Salad

This vegan southwestern pasta salad with black beans, avocado, and sweet lime dressing is not only quick and easy to prepare, but it's also nutritious. This is the perfect touch for any potluck or barbecue recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Salad, Side Dish
Cuisine Mexican
Servings 5 Servings
Calories 410 kcal

Ingredients
  

  • 12-13 oz farfalle pasta or gluten-free pasta
  • 1 cup black beans canned
  • 1-2 cups corn
  • 2-3 cups cherry tomatoes sliced into halves
  • 1 medium orange bell pepper sliced into stripes
  • 1 medium avocado sliced into medium-sized chunks
  • 3 small green onions cut into circle
  • 1/3 cup fresh cilantro chopped (optional)

Instructions
 

  • Cook the pasta as per the package directions. Remove them from the pan once they've fully cooked and pour the water out.
  • In a large bowl, mix all the ingredients then add your favorite salad dressing. Allow the salad to refrigerator for a few hours. (See note)

Notes

Nutrition

Calories: 410kcalCarbohydrates: 73gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 16mgPotassium: 730mgFiber: 10gSugar: 6gVitamin A: 1280IUVitamin C: 51mgCalcium: 40mgIron: 3mg
Keyword pasta salad, plant-based, salad, vegan
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