Ingredients for Tex Mex Corn And Pasta Salad
- 2 cups frozen whole kernel corn (thawed)
- 1 (15-ounce) can black beans (rinsed and drained)
- 8 ounces pasta (any shape)
- Salsa
- 3 tablespoons lime juice
- Ground Cumin
- Fresh Cilantro
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tex Mex Corn And Pasta Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tex Mex Corn And Pasta Salad
- Cook pasta according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine cooked pasta, 2 cups frozen corn (thawed), 1/2 cup chopped red bell pepper, 1/2 cup chopped red onion, 1 (15-ounce) can black beans (rinsed and drained), 1 cup cherry tomatoes (halved), and 1/2 cup chopped cilantro.
- In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt, and pepper to taste.
- Pour dressing over the pasta mixture and toss gently to combine.
- Season with additional salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Makes 8-10 servings.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
1g
Carbs
14g