Equipment
Ingredients
- 12 ounces tri color rotini pasta cooked and cooled
- 1 15 ounce can corn, drained
- 1 15 ounce can black beans, drained and rinsed
- 1 cup cherry tomatoes quartered
- ¼ cup red onion finely chopped
- ¼ cup jalapeno finely chopped
- ¼ cup fresh cilantro finely chopped
- 1 cup shredded Mexican blend cheese
- 1 avocado diced
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons taco seasoning
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
- Combine the pasta, corn, black beans, tomatoes, onion, jalapeno, cilantro, shredded cheese, and avocado in a large bowl. Stir to mix.
- In a small bowl, stir together the sour cream, mayonnaise, and taco seasoning. Stir to mix.
- Add the dressing to the salad bowl and toss to coat.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2-3 days, adding avocado just before serving if making ahead.
