Close
Photo: Jen Causey
Active Time:15 minsTotal Time:40 minsServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:40 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½cupswhole-wheat medium pasta shells1 ½cupscorn kernels⅓cupextra-virgin olive oil⅓cupvinegar, such as red-wine, champagne, white balsamicorrice3tablespoonschopped fresh cilantro2tablespoonsfinely chopped shallot2tablespoonslime juice¼teaspoonsalt¼teaspoonground pepper1(15 ounce) canno-salt-added black beans, rinsed1 ½cupschopped red bell pepper1cupdiced avocado½cupcrumbled cotija cheese½cupsliced pickled jalapeños
Cook Mode(Keep screen awake)
Ingredients
2 ½cupswhole-wheat medium pasta shells
1 ½cupscorn kernels
⅓cupextra-virgin olive oil
⅓cupvinegar, such as red-wine, champagne, white balsamicorrice
3tablespoonschopped fresh cilantro
2tablespoonsfinely chopped shallot
2tablespoonslime juice
¼teaspoonsalt
¼teaspoonground pepper
1(15 ounce) canno-salt-added black beans, rinsed
1 ½cupschopped red bell pepper
1cupdiced avocado
½cupcrumbled cotija cheese
½cupsliced pickled jalapeños
DirectionsBring a large pot of water to a boil. Add pasta; cook according to package directions. During the last minute of cooking, add corn. Drain; transfer to a large bowl and let cool for 10 minutes.Meanwhile, combine oil, vinegar, cilantro, shallot, lime juice, salt and pepper in a jar with a tight-fitting lid. Cover and shake until well combined.Add beans, bell pepper, avocado, cotija and jalapeños to the pasta and corn in the large bowl; toss to combine. Add the vinaigrette; mix until well coated.To make aheadCover and refrigerate for up to 2 days.Originally appeared: EatingWell.com, June 2022
Directions
Bring a large pot of water to a boil. Add pasta; cook according to package directions. During the last minute of cooking, add corn. Drain; transfer to a large bowl and let cool for 10 minutes.Meanwhile, combine oil, vinegar, cilantro, shallot, lime juice, salt and pepper in a jar with a tight-fitting lid. Cover and shake until well combined.Add beans, bell pepper, avocado, cotija and jalapeños to the pasta and corn in the large bowl; toss to combine. Add the vinaigrette; mix until well coated.To make aheadCover and refrigerate for up to 2 days.
Bring a large pot of water to a boil. Add pasta; cook according to package directions. During the last minute of cooking, add corn. Drain; transfer to a large bowl and let cool for 10 minutes.
Meanwhile, combine oil, vinegar, cilantro, shallot, lime juice, salt and pepper in a jar with a tight-fitting lid. Cover and shake until well combined.
Add beans, bell pepper, avocado, cotija and jalapeños to the pasta and corn in the large bowl; toss to combine. Add the vinaigrette; mix until well coated.
To make ahead
Cover and refrigerate for up to 2 days.
Originally appeared: EatingWell.com, June 2022
Rate ItPrint
Nutrition Facts(per serving)211Calories10gFat25gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carolyn Malcoun
