When you’re in the mood for Mexican fare, but you’re working hard to avoid tortilla shells and such (because, you know—you’re healthy), reach for this fusilli salad recipe featuring black beans, corn, fresh cilantro, creamy avocado and a zesty sriracha dressing. It’s basically a naked burrito combined with chickpea-based pasta for added taste and texture. Worthy enough for taco Tuesday, enjoy this spicy dish with a side of yummy lime water (that counts as a margarita, right?) and serve warm.
1 pkg. Organic Fusilli by Explore Cuisine
3 ears of corn, cooked & kernels removed
1 avocado, diced
2 small tomatoes, diced
2 green onions, diced
1 cup black beans, cooked and rinsed
1 cup fresh cilantro
1/2 cup mayonnaise or vegan mayo
1/3 cup queso fresco, crumbled
1 tbsp. sriracha
Juice of 1 lime
Optional: 1/2 purple onion, sliced
- Cook pasta following package directions.
- Gently stir in corn kernels, green onions, cilantro, black beans, tomatoes, queso fresco and avocado.
- In small bowl, mix lime, mayo and sriracha. Add dressing to pasta-veggie mixture and toss to combine.