Mexican Pasta Salad

Recipes | December 13, 2016 | By

Mexican Pasta Salad
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  1. 500g whole wheat / red lentil pasta
  2. 3 mielies
  3. 1 onion, finely chopped
  4. ½ green pepper, chopped
  5. ½ yellow pepper, chopped
  6. 1 tin black beans, drained and rinsed
  7. 200g cherry tomatoes, chopped
  8. 1 mango, chopped (optional)
  9. 1 tsp ground cumin
  10. A dash of cayenne pepper
For the sauce
  1. 2 avocadoes, peeled and destoned.
  2. Juice of 2 limes
  3. 1 sprig fresh coriander
  4. 1 tablespoons nutritional yeast
  5. 1 teaspoon onion powder
  6. 1 clove crushed garlic
  7. Salt to taste
  8. Water to desired consistency
  1. Boil pasta according to package instructions, drain and allow to cool
  2. Steam mielies in the microwave for 8-10 minutes until cooked through but still crunchy.
  3. In the meanwhile, chop up your onion, peppers, tomato and mango and add to cooled pasta.
  4. Cut corn off the mielie cob and add to your pasta mixture along with the tin of beans.
  5. Season with cumin and cayenne pepper
  6. 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.
  7. Garnish with a sprig of fresh coriander
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