Ingredients
Scale
- 12 oz Rotini or Fusilli pasta (gluten-free works too)
- 2 large ripe avocados, pitted and peeled
- 1/4 cup fresh lime juice (approx. 2 limes)
- 1/2 cup fresh cilantro, roughly chopped
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 cup canned sweet corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Optional: 1/4 cup red onion, finely diced
Instructions
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and prevents the pasta from sticking together while you prepare the sauce.
- Place the peeled avocados, lime juice, fresh cilantro, minced garlic, olive oil, salt, and pepper into a food processor or high-speed blender. Pulse until the mixture is completely smooth and creamy. If the sauce feels too thick, add a tablespoon of water or extra lime juice to reach your desired consistency. Taste and adjust the seasoning if necessary.
- While the pasta cools, wash and halve your cherry tomatoes. Rinse the canned corn and black beans thoroughly to remove excess sodium. If you are using red onion or jalape os for a kick, dice them finely at this stage. Having all your vegetables ready ensures a quick assembly.
- In a large mixing bowl, combine the chilled pasta, tomatoes, corn, and black beans. Pour the avocado lime dressing over the ingredients. Use a large spoon or spatula to gently fold everything together until every piece of pasta is evenly coated in the creamy sauce. Serve immediately or let it chill in the refrigerator for 20 minutes to let the flavors meld.
- Cook Time: 25 minutes