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Mexican Pasta salad

SERVES: 4
Total Time: 15 Mins

INGREDIENTS

  • 350g pasta of choice
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  • 400g kidney beans
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  • 250g cherry tomatoes, halved
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  • 2 green onions, sliced
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  • 250g sweet corn
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  • 250g Chipotle or Habanero salsa
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  • 200ml sour cream
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  • Salt & Pepper

DIRECTIONS

  1. Cook the pasta until al dente according to package instructions.
     

  2. Rinse with cool water, drain and add some olive oil to prevent sticking together.
     

  3. In a small bowl, stir together salsa and sour cream.
     

  4. Season with salt and pepper.
     

  5. Add the kidney beans, cherry tomatoes, green onions and sweet corn to the pasta.
     

  6. Pour the sauce over the pasta mixture. Toss to coat. Buen provecho!

NOTES:

have some extra time? grill your veggies! For a vegan version use vegan yogurt or vegan mayo.
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