Ingredients
12 oz dried elbow macaroni
2 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 red bell pepper, chopped
1 jalapeño or serrano pepper, seeded and chopped
1/4 cup diced red onion
1.5 cups chopped Roma tomatoes
1/2 cup diced avocado
2 tbsp chopped cilantro (3 cups whole)
1/3 cup olive oil
1/2 cup fresh lime juice (about 3 limes)
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Instructions
Boil elbow macaroni in salted water according to package instructions until al dente (about 8–10 minutes). Drain and let cool.
Chop bell pepper, jalapeño, red onion, and Roma tomatoes. Dice avocado.
Blend olive oil, lime juice, garlic, chipotle, chili powder, cumin, and smoked paprika until smooth.
In a large bowl, combine cooled pasta, black beans, corn, and chopped vegetables. Toss gently.
Mix in chipotle-lime dressing, then add cilantro and avocado. Chill in the fridge for 1 hour before serving.
Notes
Adjust jalapeño quantity to control heat.
Use dried chipotle peppers soaked in water if adobo sauce is unavailable.
Chilling enhances the dish’s flavors and prevents sogginess.
Store in an airtight container for up to 5 days.
- Prep Time: 20
- Cook Time: 12
- Category: Mediterranean Basics
- Method: Boiling
- Cuisine: Southwestern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg