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Mexican Pasta Salad

Recipes | December 13, 2016 | By

Mexican Pasta Salad

Jessica Kotlowitz


  • 500 g whole wheat / red lentil pasta
  • 3 mielies
  • 1 onion (finely chopped)
  • ½ green pepper (chopped)
  • ½ yellow pepper (chopped)
  • 1 tin black beans (drained and rinsed)
  • 200 g cherry tomatoes (chopped)
  • 1 mango (chopped (optional))
  • 1 tsp ground cumin
  • A dash of cayenne pepper

For the sauce

  • 2 avocadoes (peeled and destoned.)
  • Juice of 2 limes
  • 1 sprig fresh coriander
  • 1 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1 clove crushed garlic
  • Salt to taste
  • Water to desired consistency


  • Boil pasta according to package instructions, drain and allow to cool
  • Steam mielies in the microwave for 8-10 minutes until cooked through but still crunchy.
  • In the meanwhile, chop up your onion, peppers, tomato and mango and add to cooled pasta.
  • Cut corn off the mielie cob and add to your pasta mixture along with the tin of beans.
  • Season with cumin and cayenne pepper
  • To prepare the sauce: add all the ingredients to a blender or food processor and blend until smooth. Once blended, add ¼ to ½ cup water to your desired consistency and pour over the pasta mixture.
  • Garnish with a sprig of fresh coriander