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Mexican Pasta salad
SERVES: 4
Total Time: 15 Mins
INGREDIENTS
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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
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Cook the pasta until al dente according to package instructions.
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Rinse with cool water, drain and add some olive oil to prevent sticking together.
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In a small bowl, stir together salsa and sour cream.
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Season with salt and pepper.
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Add the kidney beans, cherry tomatoes, green onions and sweet corn to the pasta.
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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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