Description
This Mexican fusion dish marries al dente pasta with vibrant taco flavors like chili-lime dressing, black beans, corn, and cheddar-free jalapeño relish. Avocado and crunch from tortilla strips balance acidity and richness for a party-perfect cold dish.
Ingredients
Fusilli Pasta 12 oz (use gluten-free if needed)
Canned Black Beans 15 oz (rinsed and drained)
Diced Corn 1 cup (frozen thawed or grilled kernels)
Red Bell Pepper 1 medium (chopped 1/2-inch pieces)
Jalapeño Relish 1/4 cup (store-bought or homemade)
Avocado 1 large (chopped last minute)
Old El Paso Seasoning 2 tbsp (Non-GMO packet mix)
Limes 2 (1 for dressing, 1 for garnish)
Instructions
Cook pasta in salted boiling water until al dente (9-10 minutes)
Rinse black beans, drain corn, and dice bell pepper while pasta cooks
Cool pasta under cold water and drain thoroughly on paper towels
Zest one lime directly into a bowl, then add juice from both limes
Mix in Old El Paso seasoning, 1 tsp chili powder, and 3 tbsp oil
Taste and adjust seasoning with honey or more chili for desired heat
Layer cooled pasta, beans, corn, and bell pepper in a large bowl
Pour dressing over the mixture and toss until evenly coated
Top with jalapeño relish, chopped avocado, and sliced green onions
Notes
Use day-old pasta—it absorbs dressing better than freshly cooked pasta
Add tortilla strips in the last 5 minutes to preserve their crunch
Chill the salad for 30 minutes pre-serving to meld flavors
Reserve 1 tbsp lime zest for garnishing each individual portion
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Cold preparation with cooking (boiling pasta)
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg