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Mexican Pasta Salad

Kristen Stevens | The Endless Meal
  • 25 minutes
  • Serves 4 to 6

INGREDIENTS

1

Avocado

1 15 ounce can

Black beans

2 cups

Cherry tomatoes

2

Cobs of corn

1

Garlic clove

1

Green pepper

1/2

Jalapeno

1 tsp

Oregano

1/4 cup

Red onion

3 tbsp

Adobo sauce

1/2 cup

Lime juice, fresh squeezed

1

(8-ounce) box Chickapea pasta spirals

1/4 cup

Avocado oil

1/2 tsp

Black pepper

1 tsp

Sea salt

3/4 cup

Yogurt, thick regular or vegan